Ingredients:
6 small leeks, sliced
450g cooked and mashed potatoes
90g butter
1 tbsp flour
300ml hot milk
90g grated Cheddar cheese
8 hard-boiled eggs
2 tbsp breadcrumbs
salt and pepper
freshly-grated nutmeg
Method:
Mix the leeks, potatoes and half the butter together before seasoning with salt and black pepper. Beat the mixture together then place in the bottom of an oven-proof dish that's been well buttered.
Make a cheese sauce by melting 30g butter in a small pan before adding the flour and mixing well to combine. Cook for 2 minutes then whisk in the milk and add the cheese (reserve a handful). Cook until the ingredients have melted and combined then halve the eggs lengthways and place on top of the potato mix. Add the cheese sauce then mix the remaining cheese and the breadcrumbs and scatter over the top of the dish. Dot with the remaining butter, add a generous grating of nutmeg and place in an oven pre-heated to 170°C (325°F/Gas Mark 3). Bake for 20 minutes, until the top of the dish has browned nicely.
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