Savory Egg Pudding - cooking recipe

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

Preparation

Set a rack in the middle of the oven and preheat to 375\u00b0F Butter a 2 quart ovensafe casserole.
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.
Combine potatoes, parsley, tarragon and lemon zest in a bowl; toss to coat.
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.
Spread potato-and-leek mixture evenly over the bottom of the casserole; pour eggs over the top.
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.