• 3 Tbs unsalted butter
  • 6 oz small red potatoes, sliced 1/8” thick
  • salt and pepper to taste
  • 2 leaks, rinsed well and thinly sliced
  • 5 eggs
  • 3 Tbs heavy cream
  • 2 oz Gruyere cheese, shredded
  • 1 Tbs chopped parsley

Melt 1 Tbs butter in pan. Add potatoes, leeks, salt, and pepper. Cook for 8 minutes. Transfer to bowl.

Whisk eggs and cream. Stir in cheese, potatoes, and parsley. Leave a little bit of leeks to leave on top. Put in oven at 425 for 15-20 minutes. Yum.