- 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.