This is a Leek Gratin I recently made. Testing out new things and making more use of the oven. Was happy with how my first Gratin turned out.

This month thought I would make use of the leeks growing in the garden. A few had grown to the point of flowering that we will then use for seed. When this happens it gets this long stalk and looses the typical rings of leeks.

Decided instead of potato leek soup to try out some other leek dishes. This was the second one after an oven roasted leek attempt that came to mind after we were gifted 30 eggs from a student co-op farm which led me to boil some of the older ones we’d had for some weeks. off to the interwebs I went and found a recipe that switched out the typical potatoes with eggs.

Here is the process of making the dish & the eventual serving.

Her is the recipe from Seasoned Kitchen for this egg based Leek Gratin. Switching out the potatoes for eggs means one can get some protein. From that thought I’d use it as the center of meal rather than a side dish. Served it with a pumpkin and bone soup, with a salad and buns.

Cheffin’ it tip: Try using the carrot peeler to shave the carrots down for use in salad rather than grating them for a different sort of mouthfeel.

French cooking is generous on butter. So much so I was sus about it from reading the recipe to the preparation. I stick as close to the directions as ingredients allow me to when first making a recipe, then test out adjusting things in subsequent attempts. Less butter shall be used next time as it will certainly be a repeated dish.

Cheffin’ it tip: I used buns from a bakery, however whenever able I try and warm them up in the oven.

What other sorts of Gratins have you made or had? Do you think reducing the butter will change the dish much? Not complaining about the butter because butter is butter, and it’s not like i’ve not been known to eat chips of frozen butter just for the nom of it, but seems a bit wasteful if the gratin can still cook to deliciousness with 1/3rd to a half less butter.

Although the buns could be used to dab up the drippings, or could drizzle it on the salad or into the soup… next time!

Thank you for checking out this post. Check out more in Amunga’s Kitchen & other Cheffin It Up posts.