This is one of my all time favorite recipes, and an excellent winter warmer. It is a very simple, easy to do recipe and a great, inexpensive meal. All in all, this recipe will take about half an hour, perhaps a little longer. It makes a nice change from something like macaroni cheese, and the combination of cheese, leeks, eggs and potatoes is spectacular. I think this is a Welsh recipe originally, but as with all things Welsh, the English have adapted it, adopted it and claimed it as their own, but I am giving credit to Wales for this one. You can either cook the entire dish in one large dish, or for a more professional look, individual serving dishes. Very filling, this recipe will serve 4 people.

You will need:

Equipment:

• 2 large saucepans
• 1 medium saucepan
• 1 large ovenproof baking dish or four small ones
• A whisk

Ingredients:

• 1 lb potatoes, peeled and sliced
• 6 eggs
• 3 Leeks, sliced
• 4 oz Cheddar cheese, grated
• 1 tablespoon Parmesan cheese, grated
• 3 oz butter
• 2 oz plain flour
• 1 pint milk
• Cayenne pepper
• Salt and pepper
• 1 large bottle of wine

First, open the wine, pour and sip. Next, hard boil the eggs for about ten minutes, drain and cool under cold running water.

Make the sauce. Place the milk, flour and butter in a pan and bring to a boil, whisking continuously. When the sauce has thickened, add the 2/3 of the Cheddar cheese and all the Parmesan. Cook for 5 minutes and set aside. Add salt and pepper to taste.

Now, boil the potatoes for about 10 minutes until soft and in the other saucepan, cook the leeks in a little butter for about 5 minutes. The Leeks should still be firm. When the potatoes are ready, drain and mash, then add the sliced Leeks to the mash.

Next, butter a large baking dish, or 4 small ones. Slice the hard boiled eggs in half and arrange on the bottom of the dish, rounded side up. Place the potato/leek mixture around the eggs. Pour the sauce over the top. Sprinkle the rest of the Cheddar cheese on top, with a little cayenne pepper and bake in the oven for about 20 minutes until the top is brown and bubbling.

As with all my recipes, this one can be adapted to suit your family’s tastes. I prefer to use a strong English farmhouse cheddar, but you can use other cheeses too. If you wanted to “go Welsh,” with this recipe, you could use a Caerphilly cheese, although I think some of my American friends will have trouble finding that at the local Deli. Serve with fresh bread and salad.

Bon Apetit!