Prep: 15 mins | Cook: 20 mins | Servings: 2 servings
INGREDIENTS:
- leftover mashed potatoes (or make enough to create a thick layer in the bottom of an oven proof dish)
- 1 oz butter
- 2 large leeks (washed, finely sliced)
- 1 cup milk
- 1 tbsp flour
- 3 ozs cheddar cheese (grated)
- 4 hard-boiled eggs (peeled and quartered)
- 3 tbsp bread crumbs
- Salt & pepper (to taste)
DIRECTIONS:
Preheat oven to 400 F.
Melt 1 oz/25 g butter in a large frying pan. Add the finely sliced leeks, seasoned with salt and a little pepper. Cook for 5 mins on medium heat until the leeks are just beginning to soften, take care to not burn.
Raise the heat slightly, stir in the flour, cook for 2 minutes stirring continuously. Still stirring, slowly add the milk, continue to cook for about 2 minutes to make a thick, creamy sauce. Simmer on a low heat for 5 minutes then add half the cheese, stir then check the seasoning.
Generously butter an oven-proof dish, deep enough to take all the ingredients, but not too wide, you want thick layers of potatoes and sauce. First, add the mashed potatoes, spread to cover the base of the dish in a thick layer. Neatly arrange the egg quarters gently pushing each into the soft mashed potatoes. Pour the leek sauce over.
Mix the remaining cheese with the breadcrumbs and sprinkle over the sauce. Bake for 20 mins or until bubbling and a golden-brown crust on top. Serve as a dish on its own or as a side dish for meats, particularly delicious with bacon chops.
