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Ingredients 450g (1lb) Mashed Potato,
hot
300ml (½ pint) Milk, hot
110g (4oz) Cheshire Cheese, grated
75g (3oz) Butter
8 Eggs, hard boiled
6 Small Leeks, chopped
1 tbsp Plain Flour
½ tsp Mustard
Pinch Grated Nutmeg
Salt and Pepper
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Method
- Pre-heat oven to 200°C; 400°F: Gas 6
- Boil the sliced leeks in water for 7-10 minutes
and drain.
- Combine the leeks with the hot mashed potatoes and
remaining butter, season to taste.
- Place the potato mixture into a greased ovenproof
baking dish.
- Add the milk, flour and 50g (2oz) of the butter to
a saucepan.
- Heat, stirring continuously until the sauce
thickens, boils and is smooth.
- Allow to simmer for a further 2 minutes.
- Add 75g (3oz) of the grated cheese, mustard, a
pinch of nutmeg and seasoning.
- Cook for further minute stirring well.
- Halve the hard-boiled eggs and arrange on the leek
and potato mixtures.
- Pour over the cheese sauce, sprinkle with the
remaining grated cheese.
- Bake for 20-25 minutes or until golden brown.
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