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.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

Peel the potatoes and cut them into thin slices, about 1/8-inch thick. Use a mandoline slicer if available for even slices.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Sprinkle the shredded Gruyere cheese over the top.

Step 9

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.

Step 10

Remove the skillet from the oven and let the frittata rest for 5 minutes before slicing. Serve warm or at room temperature.

Nutrition Facts

Serving size	(1177.4g)

Amount per serving	% Daily Value*
Calories	2099.4

Total Fat 137.8g	0%
Saturated Fat 59.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1713.8mg	0%
Sodium 3448.3mg	0%
Total Carbohydrate 108.5g	0%
Dietary Fiber 9.9g	0%
Total Sugars 13.3g
Protein 100.3g	0%

Vitamin D 328IU	0%
Calcium 1657.9mg	0%
Iron 16.3mg	0%
Potassium 2914.1mg	0%

*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.

Source of Calories

Fat: 59.8%

Protein: 19.3%

Carbs: 20.9%