Baked Leek Gratin

Ingredients

• 8 hard boiled eggs (peeled)
• 10 medium medium leeks
• 6 tablespoons butter (divided use)
• 2 tablespoons all-purpose flour
• 1 ½ cups whole milk, warmed
• ½ cup shredded white Cheddar cheese (around 2 ounces, divided use)
• ¼ cup grated Parmesan cheese
• ¼ teaspoon cayenne pepper

Method

1. Preheat oven to 450 degrees F.
2. Cut each egg into 8 pieces. Arrange in a single layer in a 1 1/2 to 2 quart gratin dish (or a 10-inch pie pan). Set aside.
3. Remove dark green portion of leeks and throw away. Cut off the root end and cut each leek in half lengthwise. Rinse well, making sure to remove all the dirt. Pat dry. Coarsely chop leeks.
4. In a large skillet, melt 4 tablespoons of the butter over medium heat. Add the leeks and cook until tender, about 5 to 7 minutes. Spoon the cooked leeks over the top of the eggs in the gratin dish – don’t wash the skillet!
5. In the same skillet, melt the remaining 2 tablespoons of butter over low heat. Whisk the flour into the melted butter until smooth. Cook over low heat, whisking constantly, for 3 minutes. (This removes the raw flour taste from the mixture.)
6. Slowly pour in warmed milk in a thin, steady stream while whisking constantly to prevent lumps. Continue cooking over low heat, stirring or whisking frequently, until the sauce is smooth, lump-free, and thick enough to coat the back of a spoon.
7. Whisk in 1/4 cup of the Cheddar cheese, Parmesan cheese, and cayenne pepper. Season to taste with salt and pepper.
8. Pour sauce evenly over the leeks and eggs.
9. Sprinkle top with remaining 1/4 cup Cheddar cheese. Bake for 10 minutes or until bubbly and top is golden brown.