Egg gratin with mashed potatoes


  • 500 grams of potatoes
  • 100 grams of butter
  • 125ml cream
  • 2 leeks
  • 50 grams of flour
  • 100ml of water
  • 500ml of milk
  • Salt
  • 100 grams of cheese
  • Pepper
  • 4 eggs
  • A teaspoon of vegetable oil

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1. To make a delicious Anglesey Egg Gratin with Mashed Potatoes, the first step is to peel and wash the potatoes, and cut them into medium-sized cubes.
2. We cook in a saucepan with water, over medium heat, for 20 minutes, until tender. Then drain them and add the cream and half the butter.
3. We mash the potatoes until we get a puree. Separately, we clean and wash the leeks and dry them. Then we cut the white part into thin slices.
4. Put the leeks in a saucepan and add water, and cook for 10 minutes, until tender. Reserve in a bowl.
5. Eggs are cooked in another tray with salted water over medium heat for 10 days, then rinsed in cold water and left to cool.
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6. To make the béchamel, add the rest of the butter to a saucepan and leave it over low heat until it melts. Then add the butter and stir. Add the milk little by little and stir until the béchamel is made.
7. Grate the cheese and add it to the béchamel, and cook for another 3 minutes so that the ingredients are well integrated. Season with salt and pepper and stir again.
8. Subsequently, we add the leek to the mashed potatoes and season with salt and pepper. We mix well. We also peel the eggs and cut them in half.
9. Grease a baking dish with a little oil and add the leeks with the mashed potatoes. Smooth and place the eggs on top, pressing down a little with your fingers.
10. Pour the béchamel on top and put the plate in the oven. We bake at 180º C for a quarter of an hour.
Finally, all that remains is to add a little chopped parsley, if you like it, and serve immediately. Delicious!

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