- 8
- 40 mins
- 80 mins
Ingredients
- 16 large eggs
- 1 1/4 cups heavy cream
- 1 1/2 teaspoons kosher salt plus more
- 3/4 teaspoon freshly ground black pepper plus more
- 5 tablespoons unsalted butter, divided
- 12 ounces fresh breakfast sausage links
- 2 cups sliced leeks, white and pale-green parts only
- 2 russet potatoes (1 1/2 pounds), peeled, shredded, lightly squeezed
- 1 pound frozen spinach, thawed, squeezed dry, roughly chopped
- 1 1/2 cups (4 ounces) grated Gruyère
- 1/2 cup (1 1/2 ounces) grated Parmesan
Preparation
Step 1
Position a rack in top third of oven; preheat
to 350°F. Whisk eggs, cream, 1 1/2 teaspoon salt,
and 3/4 teaspoon pepper in a large bowl; set aside.
Melt 1 tablespoon butter in a 12" cast-iron or
nonstick ovenproof skillet over medium
heat. Add sausages and cook, turning often,
until browned all over, about 10 minutes.
Transfer to a plate. Add leeks to skillet.
Season with salt; cook until wilted, about
5 minutes. Transfer to a small bowl.
Melt 3 tablespoons butter in same skillet over
medium heat. Add potatoes, spreading out
in an even layer. Cook without stirring until
bottom and edges are crisp and golden
brown, about 10 minutes. Slide potato pancake
onto a large plate. Invert onto another
large plate. Melt 1 tablespoon butter in skillet.
Slide potato pancake into skillet, browned
side up; cook until bottom is golden brown,
about 10 minutes.
Scatter spinach, leeks, and sausages
over potato pancake, each in an even layer.
Season with salt and pepper, then pour in
egg mixture. Sprinkle both cheeses over.
Bake until casserole is puffed and golden
brown, 35-40 minutes. Serve warm or at
room temperature.