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Eggs & leeks au gratin


  • Preheat oven to 190°-200°C.
  • Cook the eggs in boiling water for 7 mins. Then allow to cool, peel and cut in half.
  • To make the sauce, melt 3 tbsp butter in a large heavy-bottomed pot and stir in the flour until well combined and lightly coloured. Add the hot milk, all at once, and vigorously whisk until thickish, adding extra cold milk if needed. Then add the cream, mustard and seasonings with a good handful of cheese. Gently cook until the cheese has melted, continually whisking. Turn the heat off, stir in the parsley and taste for seasoning.
  • At the same time, melt the remaining butter in a pan and gently saute the leeks until tender.
  • Then layer the leeks in a large gratin dish (or casserole), top with the eggs and then plenty of the sauce. Sprinkle with quite a bit more grated cheese and cook in the oven until golden and bubbly.
  • Serve with good crusty bread on the side.


  • 6-8 eggs
  • 4 tbsp unsalted butter
  • 3 tbsp plain flour
  • 3-4 cups hot milk
  • a splash of cream (optional)
  • 1 heaped tspn Dijon mustard
  • sea salt & freshly ground pepper
  • grated tasty cheese
  • 1 tbsp chopped parsley
  • 3-4 leeks, washed & sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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