This classic Welsh recipe of mashed potatoes with leeks & hard boiled eggs, is baked in a cheese sauce with a crisp crumb topping, and makes a thrifty and tasty midweek supper dish for all the family. (Please note, that the prep and cooking time is the time it took me to make this dish, and is a guideline only!)
8 hard boiled eggs (shelled and quartered)
1 large leek, or 2 small leeks (trimmed, finely diced and rinsed thoroughly)
50g butter (cut into 2 x 25g pieces)
1 kilo Co-Op Lilly mashing potatoes, peeled and cut into small chunks (or mashing potatoes that are available)
2 tablespoons milk
salt and pepper to taste
150g Caerphilly cheese (crumbled and separated into 2 portions)
black pepper to taste
50g plain flour
sea salt to taste (I used Halen Môn Anglesey Sea Salt)
This classic Welsh recipe of mashed potatoes with leeks & hard boiled eggs, is baked in a cheese sauce with a crisp crumb topping, and makes a thrifty and tasty midweek supper dish for all the family. NB: Can easily be halved to serve 2 people, using 4 eggs, the prep and cooking time will be slightly reduced too.
(Please note, that the prep and cooking time is the time that it took me to make this dish, and is to be used as a guideline only!)
Pre-heat oven to 200C/400F/Gas mark 6. Grease a baking dish or tin with a little butter. Fry the leeks in 25g of butter over a medium heat until they are soft, about 5 minutes.
Whilst the leeks are coking, boil the potatoes in salted boiling water for about 10 minutes, or until they are soft but still hold their shape; drain them and add the remaining 25g of butter and milk. Mash them with a masher or with a hand held whisk until smooth, then season to taste with salt and pepper.
Add the cooked leeks to the mashed potatoes and mix well. Spoon the mashed potato mixture into the prepared baking dish or tin and arrange the quartered hard boiled eggs on top of the mashed potatoes.
Using the same pan that the leeks were cooked in, add the milk, flour and butter, and beat together over a medium heat with a wire whisk continuously until the sauce thickens and is smooth. Allow to simmer for a further 2 minutes. Add one portion (half) of the Caerphilly cheese, and season to taste with salt and pepper. Cook for further minute stirring well. Pour the sauce over the mashed potatoes and eggs.
Mix the remaining Caerphilly cheese with the breadcrumbs, and sprinkle over the mashed potatoes, eggs and cheese sauce. Bake in pre-heated oven for 15 to 20 minutes until the cheese has melted and the dish is bubbling and golden brown.
Serve immediately for brunch, lunch or supper.
NB: Can easily be halved to serve 2 people, using 4 eggs, the prep and cooking time will be slightly reduced too.
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