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Welsh Anglesey Eggs and mashed potato casserole-feature-in the baking dish

Welsh Anglesey Eggs and mashed potato casserole

Welsh Anglesey Eggs and mashed potato casserole, if comfort food is your thing you don't want to miss out on this. Think about it, creamy mashed potato with steamed leaks, topped with béchamel, boiled egg, cheddar, and sliced green onion. Do I have your attention? I hope so!

  • Total Time: 1 hour
  • Yield: serves 4 people 1x



Mashed potatoes

  • 8 medium Russet potatoes, peeled, cut into quarters
  • 2 tablespoons butter
  • 1/2 cup half and half cream
  • salt and pepper


  • 3 medium leeks, chopped
  • 1/4 cup water
  • pinch of salt
  • 1 tablespoon butter


  • 2 tablespoons butter
  • 3 1/2 tablespoons flour
  • 1 cup milk
  • pinch of nutmeg
  • salt & pepper
  • 1/2 cup grated white Cheddar


  • 1/2 cup grated white Cheddar
  • a pinch of paprika
  • 1 green onion, sliced



  1. Peel, wash and cut the potatoes into chunks.  Then they go into a pot with water and brought to a boil and cook for 20 minutes or until fork tender.


  1. The leeks need to be streamed. Clean, wash and chop the leeks, and place them in a small pot with water and a pat of butter. Season with salt and pepper, and give it a good stir with a wooden spoon.
  2. Cook for 15 minutes while potatoes are cooking.


  1. Eggs go into a pot submerged in water. Our rule to the perfect egg is 9 minutes cooking time from the moment it starts to boil, after that, into a bowl to cool.
  2. Peal eggs and set aside.


  1. Once the potatoes are fork tender, drain, mash and add butter, milk, salt and pepper and whip to a creamy consistency.


  1. The key to a great béchamel is the roux which is done by melting butter in a sauce pan and then sprinkling in flour and stirring until it becomes a paste and turns a light golden color. About 2 minutes on low to medium heat. 
  2. At this time in goes the milk and a fresh grating of nutmeg. A little seasoning of salt and pepper goes a long way.
  3. You have to keep whisking until smooth and thickening 10 minutes, then, in goes half the cheddar and yes, you guessed it, whisk away until smooth!


  1. Oil the baking dish. Add leeks to potatoes and stir in. With a spatula scoop the mashed leek/potato into the baking dish. Smoothen out.
  2. Spoon béchamel on top of potato, cut eggs in half, sit into the sauce and potato, and dust with paprika. 
  3. Drizzle with more béchamel and sprinkle grated cheddar cheese. Finish with half the sliced green onion.
  4. Into a pre-heated 400°F/200°C oven. Bake until nice and golden on top 30 minutes. I like to turn the grill on for the last couple of minutes of baking.
  5. Take out of oven, garnish with last bit of green onion.
  6. Ready to serve.



If you have left over mashed potatoes, this dish is a great way to use those up.

If you punch a pinhole at the bottom of the egg before it goes into the water, this will make peeling the egg very easy.

  • Author: Loreto Sugarlovespices
  • Prep Time: 10 minutes
  • Cook Time: 50
  • Category: Breakfast, brunch
  • Method: Baking/Stovetop
  • Cuisine: British

Keywords: Welsh Anglesey eggs, mashed potatoes, leeks, casserole, green onion, brunch idea, breakfast idea, cheddar cheese, béchamel,

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