This is a simple and tasty way of using
up left over potatoes. It is very similar to Oeufs a la Bretonne
which is served in Brittany.
500g/1lb 2oz potatoes, peeled
3 leeks, sliced
6 eggs
600ml/1 pint/2 and a half cups milk
50g/2oz/3 tbsp butter, cut into small pieces
50g/2oz/half a cup plain (all-purpose) flour
100g/3 and a half oz/1 cup Caerphilly cheese, grated
salt and ground balck pepper
1. Cook the potatoes in boiling, lightly salted water for about
15 minutes or until soft. Meanwhile, cook the leeks in a little
water for about 10 minutes until soft (leeks can also be cooked
in the microwave in a covered dish with no water). Hard-boil the
eggs, drain and put undercold running water to cool them.
2. Preheat the oven to 200°C/400°F/Gas
6. Drain and mash the potatoes.
3. Drain the leeks and stir into the
potatoes with a little black pepper to taste. Remove the shells
from the eggs and cut in half or into quarters lengthways.
4. Pour the milk into a pan and add the
butter and flour. Stirring continuously with a whisk, bring slowly
to the boil and bubble gently for 2 minutes, until thickened and
smooth. Remove from the heat, stir in half the cheese and season
to taste.
5. Arrange the eggs in four shallow ovenproof
dishes (or use one large one). Spoon the potato and leek mixture
around the edge of the dishes. Pour the remaining cheese sauce
over and top with the remaining cheese.
6. Put into the hot oven and cook for
about 15-20 minutes, until bubbling and golden brown.
A nice variation is to add a little freshly
grated nutmeg to the cheese sauce.
