Anglesey Egg Gratin with Mashed Potatoes

Directions

1. Peel, wash, and cut the potatoes into medium-sized cubes. Boil in water over medium heat for 20 minutes, until tender. Drain, then add cream and half the butter. Mash into a smooth puree.
2. Clean and wash the leeks, then slice the white parts thinly. Cook in a saucepan with water for 10 minutes until tender. Drain and set aside.
3. In another pot, cook the eggs in salted water over medium heat for about 10 minutes. Rinse in cold water, peel, and cut in half.
4. Prepare the béchamel sauce: melt the remaining butter in a saucepan over low heat. Stir in the flour, then gradually add the milk while stirring continuously until a smooth sauce forms.
5. Add the grated cheese to the béchamel and cook for 3 more minutes, stirring to combine. Season with salt and pepper.
6. Combine the cooked leeks with the mashed potatoes and season with salt and pepper. Mix well.
7. Grease a baking dish with vegetable oil. Spread the leek-mashed potato mixture evenly in the dish. Arrange the halved eggs on top, pressing lightly.
8. Pour the béchamel sauce over the top. Bake in a preheated oven at 180°C (350°F) for 15 minutes.
9. Garnish with chopped parsley if desired and serve immediately.

Recipe Details

Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 4–6
Difficulty: Medium

Variations & Substitutions

• Substitute Gruyère or cheddar for a different flavor profile in the béchamel.
• Add sautéed mushrooms for extra depth.
• Use sweet potatoes instead of regular potatoes for a slightly sweet twist.
• Replace some cream with Greek yogurt for a lighter version.

Serving Suggestions