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Potato and Leek Frittata

Layered with Gehl's Supreme Cheddar Sauce, this light and fluffy frittata can be served for breakfast, brunch or lunch.

10MinutesPrep Time
30MinutesTotal Time


  • 3 tbsp butter, divided
  • 2 leeks, thinly sliced (white and light green parts only)
  • 2 cloves garlic, minced
  • 1 tbsp finely chopped fresh thyme
  • 1/2 tsp each salt and pepper, divided
  • 8 eggs
  • 1/3 cup 18% cream
  • 1 cup Gehl’s Supreme Cheddar Sauce, divided
  • 1/2 lb yellow-fleshed potatoes, cooked and sliced


  1. Preheat oven to 350°F. Melt half of the butter in large ovenproof skillet set over medium heat; cook leeks, garlic, thyme, and half of the salt and pepper for 3 to 5 minutes or until leeks are tender. Reserve pan and set aside.
  2. Whisk together eggs, cream and remaining salt and pepper until blended. Whisk in 1/2 cup Gehl's Supreme Cheddar Sauce until blended. Stir in potatoes and leek mixture.
  3. Wipe reserved pan clean with paper towel. Melt remaining butter in pan set over medium heat; pour in egg mixture. Cook for 3 to 5 minutes or until eggs start to set around edges. Drizzle remaining Gehl's Supreme Cheddar Sauce over top.
  4. Transfer to oven; bake for 10 to 15 minutes or until eggs are set. Turn out onto cutting board or serving dish. Cut into large wedges to serve.