This is such a lovely dish and well worth making, despite
being quite labour intensive! It
involves one pan to cook the leeks, another for the potato, another for the
eggs and yet another for the cheese sauce – BUT, there are corners that you can
cut and it freezes like a dream so you can bulk cook for the freezer. If you do that, to ring the changes, you
could add some grated cheddar to the mashed potato and leek to make a cheese
and potato pie for the freezer (link to recipe below)
To make things simple, I cooked the eggs the day before I
wanted to make it and used a ready-made tub of cheese sauce. It’s a dish that you can prepare well ahead
of time, as long as you don’t put the cold eggs and cold cheese sauce onto the
hot mashed potato it will come to no harm.
Quantities will depend on the number of people you are
serving, but for four serves I used :
3 large potatoes
4 small leeks
A generous knob of butter for the leeks
4 hard boiled eggs
1 x small tub of ready-made cheese sauce
2 oz or so of grated cheddar for the topping
Salt and pepper to taste
Peel and boil the potatoes.
While the potato is cooking clean and dice the leek and sauté in a generous
knob of butter. Grate the cheese for the
topping.
When the potato is cooked drain and mash then and add the buttery
leek, combine together before turning into an ovenproof dish.
Peel and coarsely chop the hard boiled eggs and distribute evenly
over the top of the mashed potato. You
could slice the eggs if you prefer.
Season with salt and pepper to taste.
Pour over the cheese sauce into a thin layer and then top
with grated cheddar cheese
If you are eating straight away simply pop under a
pre-heated grill until the cheese sauce is heated through and the grated cheese
is golden and bubbling. If it has been
prepared ahead and is cold it will need about 30 minutes in a hot oven.
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