Salt and Black Pepper

   675g/1 1/2lbs Leeks

   50g/2oz Butter

   1/2 teasp Freshly Grated Nutmeg

   150g/5oz Caerphilly Cheese, grated

   2 tbsp Plain Flour

   300ml/10fl.oz. Milk

   6 Hard Boiled Eggs, cut into quarters lengthways

   2 tbsp Fresh Breadcrumbs

Instructions

1. Place the potatoes in a large pan of salted water. Bring to the boil and cook for 10-15 minutes until tender.

2. Wash the leeks well, trim and slice. Place in a pan of salted boiling water and cook for 10 -15 minutes until very soft.

3. Preheat the oven to 200C, 400F Gas Mark 6.

4. Melt half the butter in a saucepan and sprinkle in the flour, stirring. Cook for 1 minute then gradually add the milk. Continue to cook, stirring, until thickened. Remove from the heat, season with salt and black pepper and stir in most of the cheese. Stir until the cheese has melted.

5. Drain the potatoes and leeks well and return to a large saucepan. Mash well, adding half the butter and the grated nutmeg, until light and fluffy.

6. Transfer to a greased  shallow ovenproof dish and arrange the quartered eggs on the top.

7. Pour the sauce over the top then sprinkle over the remaining cheese and breadcrumbs. Bake in the over for 15 minutes until golden and bubbling. Serve immediately