Leek Potato Gruyere Frittata
Elevate your brunch game with this savory Leek Potato Gruyere Frittata, a perfect blend of rustic comfort and gourmet flair. Tender russet potatoes, sweet caramelized leeks, and creamy Gruyere cheese come together in a fluffy, golden-baked egg base, enriched with a splash of heavy cream for extra indulgence. Infused with fragrant thyme and seasoned to perfection, this oven-finished frittata is as elegant as it is satisfying. Ready in just 40 minutes, it’s ideal for a crowd-pleasing breakfast, brunch, or light dinner. Serve it warm or at room temperature with a crisp green salad for a complete, restaurant-quality meal at home.
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Recipe Information
Ingredients
- 2 medium Leeks
- 2 medium Russet potatoes
- 8 large Eggs
- 1 cup (shredded) Gruyere cheese
- 0.25 cup Heavy cream
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Fresh thyme leaves
Instructions
Preheat your oven to 375°F (190°C).
Wash and slice the leeks, discarding the dark green tops and root ends. Cut them into thin half-moon slices and rinse thoroughly to remove any dirt.
Peel the potatoes and cut them into thin slices, about 1/8-inch thick. Use a mandoline slicer if available for even slices.
In a 10-inch oven-safe skillet, heat the olive oil and butter over medium heat. Add the leeks and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the leeks are softened and slightly caramelized.
Add the potato slices to the skillet and season with 1/2 teaspoon of salt, ground black pepper, and thyme leaves. Stir gently to coat the potatoes in the oil and butter mixture. Cover with a lid or foil and cook for 8-10 minutes, until the potatoes are tender but not falling apart. Stir occasionally to prevent sticking.
While the potatoes and leeks are cooking, whisk together the eggs, heavy cream, 1/2 teaspoon of salt, and a pinch of pepper in a large bowl.
Once the potatoes are tender, spread the leek-potato mixture evenly across the skillet and lower the heat to medium-low. Pour the egg mixture over the top, shaking the skillet gently to distribute the eggs evenly.
Sprinkle the shredded Gruyere cheese over the top.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is set in the center and slightly puffed.
Remove the skillet from the oven and let the frittata rest for 5 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 561 mg | 24% | |
| Total Carbohydrate | 18.9 g | 7% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.6 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 256 mg | 20% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 487 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
