Description
This easy one-pot meal is a warm and comforting dish, perfect for the family on chilly evenings.
Ingredients
Scale
- 2 lbs Potatoes, peeled and chopped
- 4 tablespoons Butter
- 2 medium Leeks, washed and chopped
- Salt & Pepper, to taste
- 1.5 cups Warm Milk
- 2 tablespoons Flour
- 1 pinch Ground Nutmeg
- 2 cups Sharp Cheddar Cheese, grated
- 6 Hard-Boiled Eggs, peeled and halved
- 1 tablespoon Thyme
- 1 tablespoon Basil
Instructions
- Prepare your Potatoes: In a pot, bring about 4 cups of salted water to a boil. Toss in your chopped potatoes and let them cook for about 10-15 minutes, or until they’re fork-tender.
- Sauté the Leeks: While your potatoes cook, melt 2 tablespoons of butter over medium heat. Add in the leeks and a couple pinches of salt and pepper, sautéing until they’re translucent and fragrant—about 5 minutes.
- Make the Sauce: Sprinkle in the flour, stirring frequently for about a minute. Slowly whisk in the warm milk, bringing it to a gentle simmer. Add the pinch of nutmeg, and mix in 1 cup of the shredded cheese until it’s melted and creamy.
- Combine & Assemble: Drain the potatoes and combine them with the leek sauce. Toss in the thyme and basil, and add back any leftover cheese.
- Add the Eggs: Nestle the hard-boiled eggs into the cheesy potato mixture, cut side up. Top everything with the remaining cup of cheese.
- Bake It Up: Preheat your oven to 375°F (190°C). Bake for about 15-20 minutes until bubbly and golden on top.
- Serve It Up: Let it sit for a few minutes before serving.
Notes
Great for using up leftovers! Customize the dish by adding different vegetables or cheeses.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Welsh
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 200mg