1 pound potatoes, peeled
3 ounces grated Caerphilly cheese
2 ounces butter
2 ounces all-purpose flour
4 hard-cooked eggs, shelled and cut in half
1 pint milk
salt & pepper
Wash and chop leeks.
Boil the potatoes until fork tender.
Boil the leeks for about 10 minutes.
Drain the leeks and potatoes.
Combine the leeks and potatoes.
Add salt and pepper and mash mixture.
Melt the butter.
Stir in the flour mixing until smooth.
Slowly stir in the milk.
Slowly stir and bring to a boil.
Boil about 3 minutes.
Add 1/2 of the cheese.
Arrange eggs in a casserole dish.
Arrange the potatoes/leek mixture around outside.
Pour the sauce over all.
Sprinkle the remainder of the cheese.
Brown swiftly under the broiler.