Ingredients

Think of this traditional dish as the Welsh version of Utah funeral potatoes: warm, flavorful and comforting. Caerphilly cheese is one of the most famous Welsh cheeses, a sharp, creamy, crumbly delight. It is often available at The British Pantry, 652 S. West Temple, and is well worth using if you can get it.

2 pound potatoes, peeled
6 leeks, chopped
8 eggs, hard-boiled and shelled
2 ounces butter
1/3 cup flour
1 pint milk
1/3- 1/2 cup Caerphilly or cheddar cheese, grated
Salt and freshly ground pepper to taste

Directions

Boil the potatoes in salted water until tender. Cook the leeks in salted water for 10 minutes, or add to the potatoes for the last 10 minutes of their cooking time. Drain well, then combine, season and mash together. In a saucepan, melt the butter, stir in the flour and cook for a minute, then gradually stir in the milk and bring to a boil to thicken. Season well and add half of the cheese. In a large casserole or individual ramekins, fork in and arrange the leek and potato mixture around the sides. Chop the eggs and put in the middle of each dish. Pour the cheese sauce over the eggs and sprinkle with the remaining cheese. Cook in a hot oven, 400-450 degrees F, for 10-15 minutes or until hot through and browned on top. Serve at once.