Fortunately last Tuesday after my mindful steps class at the senior center there were eggs and bread out for the taking each egg package had 10 eggs so this dish was sent by the universe. That same morning Lyn found this in the Globe and asked if I would make it, it was well worth it the little effort it took.
Butter for dish 2 medium (1 pound) Yukon Gold or Yellow Finn potatoes, cut into 1-inch pieces Salt and pepper, to taste 2 tablespoons butter 2 medium leeks, thinly sliced and well rinsed 1 package (5.2 ounces) Boursin cheese ¼ cup chopped fresh chives Note: For some reason no one had fresh chives so I used scallion greens 10 eggs 1 tablespoon flour 1 cup heavy cream 1 tablespoon olive oil ½ cup freshly grated Parmesan ½ cup panko or other unflavored dry white breadcrumbs 1 tablespoon chopped fresh thyme
- Butter a 9-inch square baking dish.
- In a large saucepan over medium-high heat, combine the potatoes and a generous pinch of salt with cold water to cover by at least 1-inch. Bring to a boil, lower the heat slightly, and simmer the potatoes for 10 minutes, or until they are tender when pierced with the tip of a knife. Drain the potatoes in a colander and transfer to a bowl.
- In a skillet over medium heat, melt the 2 tablespoons butter. Add the leeks and a pinch of salt. Cook, stirring often, for 3 minutes, or until the leeks are becoming translucent. Remove from the heat.
- Add the leeks to the potatoes with the Boursin and chives. Stir gently.
- In a bowl, whisk the eggs, flour, cream, and a pinch each of salt and pepper.
- Transfer the potato mixture to the baking dish. Pour the egg mixture over the potatoes. Cover and refrigerate overnight or for up to 2 days.
- Set the oven at 375 degrees. Set the baking dish on a rimmed baking sheet.
- In a bowl, mix the olive oil, Parmesan, panko or dry breadcrumbs, and thyme. Sprinkle the mixture over the top of the eggs.
- Transfer the dish to the oven and bake for 30 to 40 minutes, or until the eggs are set in the center. Turn on the broiler. Broil the dish for 2 to 3 minutes, or until the panko is golden brown. Watch the dish carefully so it does not burn.
- Remove the dish from the oven and let it rest in a warm place for 5 minutes. Cut into squares for serving.
Karoline Boehm Goodnick