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Leek & Gruyère Breakfast Clafoutis with Crispy Potatoes + Warm Citrus–Endive Salad

Leek & Gruyère Breakfast Clafoutis with Crispy Potatoes + Warm Citrus–Endive Salad

This is my bistro-brunch-at-home love letter: a gently baked, custardy leek-and-Gruyère clafoutis that slices like a dream, plus a bright, slightly warm endive salad that keeps everything awake. It’s cozy enough for January, but the flavors stay clean—because I’m French, yes, but I live in California now and I refuse to be sleepy at 11 a.m.

Marguerite Lavigne
Marguerite Lavigne
Prep: 20 minutes
Cook: 45 minutes
4
medium
breakfastsalad
bistro brunchleekssavory bakewinter produce+1

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Ingredients

  • 3 large Leeks (white and light green parts only)(halved lengthwise, rinsed well, thinly sliced)
  • 2 tbsp Unsalted butter(plus more for the baking dish)
  • 2 tbsp Extra-virgin olive oil(divided)
  • 1 1/2 tsp Kosher salt(divided, plus more to taste)
  • 1/2 tsp Black pepper(plus more to taste)
  • 2 tsp Fresh thyme(leaves only (or 1 tsp dried))
  • 2 tsp Dijon mustard(for the custard)
  • 6 large Eggs
  • 1 1/2 cup Whole milk(or half milk/half crème fraîche if you want it richer)
  • 1/2 cup All-purpose flour
  • 120 g Gruyère(about 1 1/4 cups, grated)
  • 30 g Parmigiano-Reggiano(about 1/3 cup, finely grated)
  • 1 pinch Nutmeg(freshly grated if you’re feeling fancy)
  • 450 g Yukon Gold potatoes(about 1 lb, diced 1/2-inch)
  • 1 clove Garlic(finely grated or smashed)
  • 3 heads Endive(trimmed, leaves separated (or sliced if you prefer))
  • 1 large Cara Cara orange or navel orange(supremed, juices reserved)
  • 1/2 Lemon(zest and 1 tbsp juice)
  • 1 tbsp White wine vinegar
  • 1 tsp Honey(or maple syrup)
  • 1/3 cup Walnuts(toasted, roughly chopped)
  • 2 tbsp Chives(finely sliced)
  • 1 pinch Flaky salt(for finishing)

Instructions

  1. 1

    Heat the oven to 375°F (190°C). Butter a 9-inch pie dish or similar shallow baking dish (I like ceramic; it gives you that cozy bistro edge).

    5 min

    Tip: A shallow dish helps the clafoutis bake gently and slice neatly.

  2. 2

    Cook the leeks: In a large skillet, melt 2 tbsp Unsalted butter with 1 tbsp Extra-virgin olive oil over medium heat. Add 3 large Leeks (white and light green parts only), 1/2 tsp Kosher salt, 1/2 tsp Black pepper, and 2 tsp Fresh thyme. Cook, stirring often, until silky and sweet but not browned, 10–12 minutes.

    12 min

    Tip: If the pan looks dry, add a splash of water and cover for 2 minutes—steam is your friend for gentle leek tenderness.

  3. 3

    While the leeks soften, crisp the potatoes: Toss 450 g Yukon Gold potatoes, diced with 1 tbsp Extra-virgin olive oil, 1/2 tsp Kosher salt, and 1 clove Garlic. Spread on a sheet pan and roast until browned and crisp-tender, 20–25 minutes, shaking once.

    25 min

    Tip: Cut them small so they cook in the time the clafoutis bakes—brunch timing is everything.

  4. 4

    Make the clafoutis batter: In a bowl, whisk 1/2 cup All-purpose flour with the remaining 1/2 tsp Kosher salt. Add 6 large Eggs and whisk smooth. Whisk in 1 1/2 cup Whole milk, 2 tsp Dijon mustard, 1 pinch Nutmeg, 120 g Gruyère, and 30 g Parmigiano-Reggiano.

    6 min

    Tip: You want a smooth, pourable batter—like a savory crêpe batter with ambition.

  5. 5

    Assemble: Spread the warm leeks in the buttered dish. Pour batter over. Tap the dish lightly on the counter to settle everything.

    3 min

    Tip: Warm leeks help the custard start setting evenly.

  6. 6

    Bake gently until puffed, golden at the edges, and just set in the center (a slight wobble is good), 28–35 minutes. Rest 10 minutes before slicing.

    45 min

    Tip: Overbaking turns custard from satin to sponge—pull it when it still trembles politely.

  7. 7

    Make the warm citrus–endive salad: In a small bowl, whisk reserved 1 large Cara Cara orange or navel orange, juiced , 1/2 Lemon, zested and 1 tbsp White wine vinegar, lemon juice , 1 tsp Honey, a pinch of salt, and pepper. In the leek skillet (no need to wash), warm 1 tbsp Extra-virgin olive oil over low heat and pour in the dressing just until it’s barely warm—30 seconds. Toss with 3 heads Endive, orange supremes, 1/3 cup Walnuts, and 2 tbsp Chives.

    7 min

    Tip: Warming the dressing slightly takes the raw edge off endive and makes it feel bistro without wilting it into sadness.

  8. 8

    Serve: Slice the clafoutis, scatter crispy potatoes alongside, and pile on the bright salad. Finish everything with 1 pinch Flaky salt and more chives if you’re feeling generous.

    3 min

    Tip: This is a natural-wine brunch in one plate: custard + crunch + bitter + sweet.

Chef's Notes

This dish is basically my January ritual: leeks (always), a gentle bake that feels fancy with zero stress, and a salad that keeps you honest. If you want to prep ahead, cook the leeks and roast the potatoes the day before; the clafoutis batter takes 2 minutes to whisk, and you’ll look like you run a small Paris café out of your kitchen.

Frequently Asked Questions

How long does Leek & Gruyère Breakfast Clafoutis with Crispy Potatoes + Warm Citrus–Endive Salad take to make?

Leek & Gruyère Breakfast Clafoutis with Crispy Potatoes + Warm Citrus–Endive Salad takes about 1 hour 5 minutes total. That includes 20 minutes of prep and 45 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for Leek & Gruyère Breakfast Clafoutis with Crispy Potatoes + Warm Citrus–Endive Salad?

This recipe is rated medium — it's intermediate, requiring some cooking experience.

What ingredients do I need for Leek & Gruyère Breakfast Clafoutis with Crispy Potatoes + Warm Citrus–Endive Salad?

The main ingredients are: Leeks (white and light green parts only), Unsalted butter, Extra-virgin olive oil, Kosher salt, Black pepper, Fresh thyme, Dijon mustard, Eggs, Whole milk, All-purpose flour, Gruyère, Parmigiano-Reggiano, Nutmeg, Yukon Gold potatoes, Garlic, Endive, Cara Cara orange or navel orange, Lemon, White wine vinegar, Honey, Walnuts, Chives, Flaky salt.

What type of meal is Leek & Gruyère Breakfast Clafoutis with Crispy Potatoes + Warm Citrus–Endive Salad?

Leek & Gruyère Breakfast Clafoutis with Crispy Potatoes + Warm Citrus–Endive Salad is categorized as: breakfast, salad.