Tomato, Potato, & Leek Gratin with Eggs

Last week I spent a few days in Atlanta with Tuttorosso Tomatoes, some amazingly talented bloggers and authors, and chef Hugh Acheson. It was wonderful and SO delicious! Hugh made a Potato Leek Gratin that was really just a perfect dish. I decided I must recreate a dish with my little spin on it for you. 

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A little love to all the wonderful ladies I met! Hi Julie, Andie, and Paula (pictured)– and the rest of the gang! And a big thanks to Tuttorosso tomatoes for hosting!


 

Now, I took some of Hugh’s gratin recipe and turned it into my own. My new obsession: LEEKS. And they’re so in season right now. So go, go, go buy those leaks. They are kind of like onions but more mild. I love the flavor. I also ditched the cream because dairy, and added eggs because protein. What I also love is you can play around with herbs. What you love and/or what you have on hand. Basil or parsley would be wonderful in this.

This dish would make a perfect breakfast anytime. It’s easy to whip up and impressive enough for weekend guests! 

Potatoleekskillet

Potatoleekskillet2

Tomato, Potato, & Leek Gratin with Eggs
Serves 2
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 2 tablespoons grass-fed butter
  2. 2-3 leeks, sliced
  3. 5 medium potatoes (can sub sweet potatoes if you'd like)
  4. 2 tablespoons extra-virgin olive oil (code LEXI for 10% off) or avocado oil
  5. 1 teaspoon fine sea salt
  6. 1/2 teaspoon pepper
  7. 1/2 teaspoon paprika
  8. 1 28 oz. can peeled plum tomatoes
  9. 2-4 eggs
  10. Optional: 1/3 cup freshly grated parmesan cheese
Instructions
  1. Preheat oven to 400°
  2. In a skillet heat oil and cook leeks for 8-10 minutes, until sweating and cooked down- remove and set aside
  3. Using a mandoline or just a knife, slice potatoes or sweet potatoes thin (1/8 inch thick)
  4. Transfer to a bowl and toss with olive oil, salt and pepper
  5. Drain tomatoes leaving 1/2 of the sauce in the can
  6. Roughly chop tomatoes and place in a small saucepan
  7. Heat for 5 minutes then turn off heat, sprinkle with additional 1/2 teaspoon sea salt and 1/4 teaspoon pepper
  8. In a cast-iron pan, pie plate, or casserole dish, begin layering
  9. Layer with 1/3 of the potato slices, in a circle until cover
  10. Cover potatoes with leeks, then spread a 1/3 of the tomato mixture over that
  11. Repeat until your dish is filled
  12. Add 1/2 of the optional parmesan cheese and sprinkle the paprika on top, bake for 35 minutes
  13. Remove from the oven, crack eggs on top, add additional other 1/2 of the parmesan cheese
  14. Bake for an additional 10-15 minutes, or until cheese is bubbling and top is golden
  15. Garnish with any additional herbs of choice, sprinkle of paprika, and serve hot
Adapted from Chef Hugh Acheson
Adapted from Chef Hugh Acheson
Lexi's Clean Kitchen http://lexiscleankitchen.com/
Potatoleekskillet3 Potatoleekskillet4

Do you ever cook with leeks?!

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