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.
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!
Do you ever cook with leeks?!
- 2 tablespoons grass-fed butter
- 2-3 leeks, sliced
- 5 medium potatoes (can sub sweet potatoes if you'd like)
- 2 tablespoons extra-virgin olive oil (code LEXI for 10% off) or avocado oil
- 1 teaspoon fine sea salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1 28 oz. can peeled plum tomatoes
- 2-4 eggs
- Optional: 1/3 cup freshly grated parmesan cheese
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