This is a simple and tasty way of using up left over potatoes. Anglesey Eggs is very similar to Oeufs a la Bretonne which is served in Brittany.
500g/1lb 2oz potatoes, peeled
3 leeks, sliced
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.