Tomato, Potato, & Leek Gratin with Eggs

Prep Time 10 min Cook Time 40 min Total Time 0:50 Serves 4



  • Preheat oven to 400°
  • In a skillet heat oil and cook leeks for 8-10 minutes, until sweating and cooked down- remove and set aside
  • Using a mandoline or just a knife, slice potatoes or sweet potatoes thin (1/8 inch thick)
  • Transfer to a bowl and toss with olive oil, salt and pepper
  • Drain tomatoes leaving 1/2 of the sauce in the can
  • Roughly chop tomatoes and place in a small saucepan
  • Heat for 5 minutes then turn off heat, sprinkle with additional 1/2 teaspoon sea salt and 1/4 teaspoon pepper
  • In a cast-iron pan, pie plate, or casserole dish, begin layering
  • Layer with 1/3 of the potato slices, in a circle until cover
  • Cover potatoes with leeks, then spread a 1/3 of the tomato mixture over that
  • Repeat until your dish is filled
  • Add 1/2 of the optional parmesan cheese and sprinkle the paprika on top, bake for 35 minutes
  • Remove from the oven, crack eggs on top, add additional other 1/2 of the parmesan cheese
  • Bake for an additional 10-15 minutes, or until cheese is bubbling and top is golden
  • Garnish with any additional herbs of choice, sprinkle of paprika, and serve hot
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