Egg Gratin with Mashed Potatoes

Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 4
Difficulty: Medium

Cook the potatoes: Place peeled and cubed potatoes in a saucepan with water. Boil over medium heat for 20 minutes, or until tender. Drain and mash with cream and half the butter until smooth. Season with salt and pepper.
Prepare the leeks: While the potatoes cook, clean and slice the white parts of the leeks. Cook in a small saucepan with 100 ml water for 10 minutes, or until tender. Drain and set aside.
Cook the eggs: In another pot, place eggs in salted water and cook over medium heat for 10 minutes. Remove and rinse in cold water. Peel and cut in half.
Make the béchamel: In a medium saucepan over low heat, melt the remaining butter. Stir in the flour and cook for 1–2 minutes to form a roux. Gradually add milk, stirring constantly until smooth and slightly thickened. Add grated cheese, season with salt and pepper, and cook for an additional 3 minutes until fully incorporated.
Combine potatoes and leeks: Mix the cooked leeks into the mashed potatoes and season with salt and pepper. Spread the mixture evenly into a greased baking dish.
Add the eggs: Place the halved eggs on top of the potato-leek mixture, pressing gently so they stay in place.
Top with béchamel: Pour the cheesy béchamel sauce evenly over the eggs and mashed potatoes.
Bake: Preheat oven to 180°C (350°F). Bake for 15 minutes, until the top is lightly golden and bubbling.
Serve: Garnish with chopped parsley if desired. Serve immediately while warm.

Vegetable Additions: Add cooked spinach, mushrooms, or peas to the mashed potato mixture for extra flavor and nutrients.
Cheese Options: Swap Gruyere for cheddar, Emmental, or Parmesan for a different taste.
Make it lighter: Use half-and-half or milk instead of cream for the mashed potatoes.
Vegan Version: Replace butter with plant-based margarine, use plant-based milk, and omit eggs.

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