Welsh Leek and Egg Bake
This delightful Welsh Leek and Egg Bake combines tender Yukon Gold potatoes and fresh, subtly sweet leeks, enveloped in a creamy cheese sauce. Topped with vibrant hard-boiled egg quarters, this dish is ideal for celebrating Easter or enjoying during the vibrant early spring months. With its comforting flavors and appealing presentation, it is sure to surprise and satisfy your brunch guests, providing a taste of Welsh culinary tradition.
N/A
Servings
800
Calories
10
Ingredients
Ingredients
Yukon Gold Potatoes
4 large (peeled, halved)
Leeks
3 large (rinsed well, trimmed, thinly sliced)
Butter
1/2 cup (divided)
Hard-Boiled Eggs
6 large (quartered)
Dry Mustard
2.5 teaspoons
Unbleached All-Purpose Flour
1/4 cup
Whole Milk
2.5 cups
Grated Caerphilly or Sharp Cheddar Cheese
4 ounces
Sea Salt
to taste
Freshly Ground Black Pepper
to taste
Instructions
1
Begin by placing the peeled and halved Yukon Gold potatoes in a medium saucepan. Cover them with cold water, season generously with salt, and bring to a boil over medium-high heat. Once boiling, reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
2
While the potatoes are cooking, prepare the leeks. Place the rinsed, trimmed, and thinly sliced leeks in a steamer basket and position it over the simmering potatoes for the last 7 minutes of cooking. The steam will soften the leeks without losing any flavor.
3
Once both the potatoes and leeks are cooked, drain the potatoes and return the saucepan to low heat for a few moments to evaporate excess moisture. Then, mash the potatoes until fluffy and smooth.
4
Incorporate 1/4 cup of butter, the dry mustard, and the steamed leeks into the mashed potatoes. Mix thoroughly until everything is combined into a light, airy mixture. Season with sea salt and freshly ground black pepper. Cover the bowl with a clean tea towel and set aside while you make the cheese sauce.
5
Preheat your oven to 400°F (200°C). In a saucepan over low heat, melt the remaining 1/4 cup of butter. When melted, whisk in the flour, letting it cook for one to two minutes; if it begins to brown, remove from heat.
6
Gradually whisk in the whole milk, stirring constantly. Raise the heat and cook until the mixture comes to a gentle boil and thickens. If it becomes too thick, feel free to add a bit more milk to reach your desired consistency.
7
Stir in all but 2 tablespoons of the grated Caerphilly or cheddar cheese until fully melted and creamy. Season the cheese sauce with salt and pepper to taste.
8
Lightly butter a shallow gratin dish. Spoon the fluffy potato and leek mixture around the edges of the dish, leaving a hollow center. Carefully arrange the quartered hard-boiled eggs in the center. Pour the cheese sauce over the entire dish, ensuring everything is generously covered, and sprinkle the remaining cheese on top.
9
Bake in the preheated oven for 20-25 minutes or until golden brown and bubbling. Serve hot with a traditional farmhouse dry cider for an authentic Welsh experience.
Nutrition Information
40g
Fat
87.5g
Carbs
22.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Welsh Leek and Egg Bake?
It is a traditional Welsh dish combining mashed Yukon Gold potatoes and steamed leeks with hard-boiled eggs and a creamy cheese sauce.
What type of potatoes should I use for this recipe?
The recipe recommends using 4 large Yukon Gold potatoes for their buttery texture.
How do I prepare the leeks?
Rinse the leeks well, trim them, and slice them thinly before steaming.
What is the unique steaming method used in this recipe?
The leeks are placed in a steamer basket over the simmering potatoes during the last 7 minutes of the potatoes' cooking time.
How long should the potatoes boil?
The potatoes should simmer for 15-20 minutes or until they are tender.
What seasonings are added to the potato and leek mixture?
The mixture is seasoned with dry mustard, sea salt, and freshly ground black pepper.
What type of cheese is best for the sauce?
Caerphilly cheese is traditional, but sharp cheddar cheese is an excellent alternative.
How many eggs are required for this dish?
The recipe calls for 6 large hard-boiled eggs, which should be quartered.
What is the oven temperature for baking?
The oven should be preheated to 400°F (200°C).
How do I make the cheese sauce?
Melt butter, whisk in flour to create a roux, gradually add whole milk, and then stir in the grated cheese until melted.
What should I do if the cheese sauce is too thick?
You can add a bit more milk to reach your desired consistency.
How is the gratin dish assembled?
Spoon the potato mixture around the edges of the dish, place the egg quarters in the center, and pour the cheese sauce over everything.
How long does the Welsh Leek and Egg Bake need to bake?
It should bake for 20-25 minutes until the top is golden brown and bubbling.
What beverage is recommended as a pairing?
A traditional farmhouse dry cider is recommended for an authentic experience.
Is this recipe suitable for Easter?
Yes, it is specifically mentioned as being ideal for celebrating Easter or early spring months.
How many calories are in a serving?
The recipe contains approximately 800 calories per serving.
What is the fat content of this dish?
There are 40 grams of fat in this recipe.
How much protein does this meal provide?
It provides 22.5 grams of protein.
What is the total carbohydrate count?
The recipe contains 87.5 grams of carbohydrates.
How much butter is used in total?
A total of 1/2 cup of butter is used, divided between the potato mixture and the sauce.
Can I use a different type of milk?
The recipe specifies whole milk for a rich and creamy cheese sauce.
Why is a tea towel used during preparation?
It is used to cover the potato and leek mixture to keep it warm while the cheese sauce is being prepared.
How many leeks are needed?
The recipe requires 3 large leeks.
What is the role of flour in this recipe?
1/4 cup of unbleached all-purpose flour is used to thicken the cheese sauce.
Is the salt added to the water?
Yes, the potatoes should be seasoned generously with salt while boiling.
What is the texture of the potato mixture?
The potatoes should be mashed until they are fluffy, smooth, light, and airy.
Is this considered a brunch dish?
Yes, its presentation and flavors make it a perfect choice for brunch.
How many ingredients are in this recipe?
There are 10 main ingredients listed.
Should the eggs be fully covered by the sauce?
Yes, the cheese sauce should be poured over the entire dish to ensure everything is generously covered.
What should I do if the flour starts to brown while making the sauce?
If the flour begins to brown, you should remove the saucepan from the heat immediately.