Savory Egg Pudding

• 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

1. Set a rack in the middle of the oven and preheat to 375u0b0F 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.

flour, eggs, egg yolk, heavy cream, red potatoes, fresh italian parsley, fresh tarragon, lemon zest, unsalted butter, leeks, garlic

Taken from www.food.com/recipe/savory-egg-pudding-366793 (may not work)