Grated Potato Gratin

Savory, crunchy potatoes? Yes indeed! Delightful with a poached egg for breakfast, with a luncheon salad, or as a supper side!

Grate 3-4 peeled russet potatoes, then squeeze out the moisture and dry in a towel. (I have not tried frozen hash browns but I wouldn’t rule them out in a pinch.)

Thinly slice two leeks and sauté in butter until soft. Add two eggs to 5oz grated Gruyère cheese. Add minced rosemary, parsley, and thyme. Add 1/4 cup heavy cream.

Mix it all together. Butter a 7X11 baking dish or two 8X8 baking dishes (sharing with neighbors is always an option). Put the mixture in the baking dish/dishes, then dot the top with pats of butter all over.

Bake at 400° for 35-40 minutes until nicely browned.