Ingredients

• 1/4 cup all-purpose flour
• 1 cup half-and-half
• 3 large eggs
• 1 large egg yolk
• 1 cup heavy cream
• 2 medium red potatoes, halved lengthwise and thinly sliced (about 2 1/2 cups)
• 2 tablespoons fresh Italian parsley, finely chopped
• 2 teaspoons fresh tarragon, finely chopped
• 1 teaspoon finely grated lemon zest
• 2 tablespoons unsalted butter
• 2 medium leeks, white and pale green parts only, halved lengthwise, rinsed, and thinly sliced crosswise
• 1 medium garlic clove, peeled and minced

Instructions

1. Set a rack in the middle of the oven and preheat to 375°F Butter a 2 quart ovensafe casserole.

2. Combine flour, 1/2 cup of half-and-half, whole eggs and egg yolk in a bowl; whisk until smooth. Add remaining half-and-half and heavy cream and whisk to combine. Season with salt and black pepper.

3. Combine potatoes, parsley, tarragon and lemon zest in a bowl; toss to coat.

4. Melt butter in a large frying pan over medium-high heat. When it foams, add leeks and season with salt and pepper. Saute until leeks are soft, 5-6 minutes. Add leeks to potatoes and toss to combine; season again with salt and pepper.

5. Spread potato-and-leek mixture evenly over the bottom of the casserole; pour eggs over the top.

6. Bake in preheated oven until puffy and brown, 30-35 minutes. Let rest at least 20 minutes before cutting. Serve warm, room temperature or cold.