Many years ago we visited North Wales, one of my fondest memories was going to Anglesey – an island separated from North Wales by the Menai Strait. We had supper there before making our way back to our accommodation on the mainland, we were served with this dish, simple and tasty.
4-6 servings
8 medium sized fresh eggs, hard boiled
Leek and Potato Mash
6 small leeks, chopped
455 grams hot mashed potato – put through a ricer
45 grams unsalted butter
45 ml double cream
Salt and white pepper
Sauce
30 grams unsalted butter
1 tbsp plain white flour
300 ml hot milk
Pinch grated nutmeg, preferably freshly grated
40 grams Cheddar cheese, grated
30 grams Caerphilly cheese, grated
Salt and freshly ground pepper
Topping
30 grams mature white Cheddar cheese, grated
30 grams Caerphilly cheese, grated
20 grams unsalted butter
Preparation
- Butter an ovenproof dish.
- Cook the leeks in a little stock for 5 minutes, strain – leave in the colander to drain.
- Meanwhile, put the butter and cream into a small saucepan set over lowest heating setting, warm until the butter melts then remove from the heat
- Put the boiled potatoes through a ricer, stir in the leeks.
- Season, add the cream and butter, beat until fluffy; spoon into the prepared dish.
Sauce
- Preheat oven to 200ºC, 400ºF, gas mark 6.
- Melt the butter in a saucepan, stir in the flour and cook for two minutes, stirring constantly.
- Take off the heat, gradually add the hot milk in a thin steady stream while whisking vigorously.
- When the sauce is smooth, return to the heat, bring to the boil while stirring, allow to simmer over a gentle heat until thick.
- Stir in the nutmeg and the cheeses, season lightly.
- Cut the eggs into slices arrange around the dish until all the mash is covered, overlapping slight, cover with the sauce.
- Scatter the two cheeses over the sauce and dot with butter.
- Bake in the preheated oven until the cheese is melted and lightly browned and the sauce bubbling.
- Serve with bacon or bacon chops.
