450g (1lb) Mashed Potato, hot
300ml (½ pint) Milk, hot
110g (4oz) 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
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.