A layer of creamy golden mashed potatoes with snacky little halves of hardboiled eggs tucked in under a blanket of cheesy leek sauce and topped with cheddar then baked and broiled for a luscious vegetarian casserole.
Sometimes leftover hardboiled eggs happen. For this recipe, I suggest making sure you've got leftover eggs! The creamy egg yolks mix with the savory cheese sauce in each bite, slightly confusing the taste buds into wondering if this is breakfast or dinner. You can enjoy Anglesey Eggs any time of the day!
Read on for all the loving details, or jump right down to the recipe card.
Featured Ingredients
Read below for some important information about a few of the ingredients in Anglesey Eggs.
Potatoes - I've said it before and I'll say it again, I LOVE Yukon Gold potatoes! Or even the yellow, thin skinned type. The insides are always creamy and the skin is so delicate that there is no need to peel them. Plus, leaving them on creates a tasty texture when they're mashed!
Leeks - If you are new to leeks, please read! Leeks are in the onion family and look like gigantic green onions. They impart a full onion flavor, but it is delicate and less sweet. Most recipes require only the white of the leeks, discarding the greens and roots. Like onions, you will find the leeks have many layers. Therefore, it is important to check for dirt within these layers. I always rinse my leeks in a colander after slicing them. See the detailed instructions for my slicing technique.
Cheese - Traditionally, this dish uses a Welsh cheese called Caerphilly which is said to be similar to cheddar. I chose to use our favorite Tillamook medium cheddar made in Oregon. Go traditional, or try cheddar!
What are Anglesey eggs?
Originating from Wales, this meal was created to fill a need at a time when meat was scarce. Traditionally this dish required the leeks to be boiled and then stirred into the mashed potatoes. I changed it up by transforming the cheese sauce into a cheesy leek sauce. The savory onion-like flavor of the leeks combined with my favorite Tillamook medium cheddar creates a delicious and savory sauce that levels up the dish by a notch or two.
Tools for the job
- 3 quart pot, 2 quart pot or large non-stick skillet
- colander
- mixing bowls (paid link)
- measuring cups and spoons
- cutting board and sharp knife (paid link)
- whisk, spatula, stirring spoon
- 3 quart casserole dish
- cheese grater
- hand beaters or potato masher
In detail – how to make this dish
- Start by making the mashed potatoes. Chop the potatoes into smaller, evenly sized pieces. Put them in a 3 quart pot and fill it with cold water to cover the potatoes by 1-2 inches. Optionally add 1 tablespoon of salt to the water for seasoning.
- Boil the mashed potatoes over medium-high heat for about 15 minutes or until a fork inserts easily into a potato. Drain the water from the potatoes and return to the warm pot. Add the butter, milk, salt, and pepper to the potatoes and mash/whip them with a hand masher or beaters. Taste for salt preferences.
- Preheat the oven to 375° F while the potatoes are cooking. Then prepare the rest of your ingredients. Measure out the butter, flour, salt, and pepper. Shred the cheddar cheese.
- Slicing leeks: On a cutting board with a sharp knife (paid link), slice short ways across the leek and remove the root end as well as all the green tops. Discard them. Then, Slice longways down the middle splitting the leek completely in half. You will be able to see all the layers and possibly dirt or sand embedded within. Finish slicing the leek but again cutting short ways into thin half-moon ribbons. Rinse the leeks in a colander before cooking.
- Once all the ingredients have been prepared, start the cheesy leek sauce. Melt ¼ cup butter in a large skillet or 2+ quart pot on the stove over medium heat. Add the sliced leeks. Cook, stirring them occasionally, for 15-17 minutes or until the leeks shrink and start to brown.
- Add ¼ cup of flour along with the salt and pepper. Stir to combine and let cook for 2-3 minutes. Pour the milk into the pot while whisking to incorporate it with the butter/flour roux. Turn the heat up to medium-high.
- Simmer the milk and leeks for about 5 minutes. Once the sauce has thickened, turn off the heat and add 4 ounces of shredded cheddar cheese. Whisk until the cheese has fully melted and the sauce is creamy. Taste for salt and add more if needed.
- Spread the mashed potatoes out over the entire 3 quart casserole dish. Using the back of a spoon, create 8 to 10 divots for the eggs to nest in. Place half of a hardboiled egg, yolk side up, into each divot.
- Pour the cheesy leek sauce over the top of the potatoes and eggs, spreading out with a spatula until evenly covered. You may have leftover sauce (Oh no!). Top with the remaining 2 ounces of shredded cheddar cheese. Add more if you like; I totally support that decision!
- Bake in the 375° preheated oven, uncovered for 25 minutes, then broil for 1-2 minutes until the cheese on top starts to get brown and bubbly. Watch closely; mine almost burned.
Anglesey Eggs
- Total Time: 1 hour
- Diet: Vegetarian
Description
A layer of creamy golden mashed potatoes with snacky little halves of hardboiled eggs tucked in under a blanket of creamy, cheesy leek sauce and topped with more cheddar, then baked and broiling for a toasty luscious vegetarian casserole.
Ingredients
Mashed potatoes
- 1 ½ pounds yellow, gold, or Yukon potatoes
- ½ cup milk
- 2 tablespoons unsalted butter
- ½ teaspoon salt, more to taste
- ¼ teaspoon pepper, more to taste
Cheese and leek sauce
- ¼ cup unsalted butter
- 2 leeks, thinly sliced, or 2 ½ cups
- ¼ cup flour
- 2 cups whole milk, room temp
- 6 ounces cheddar cheese, grated, divided
- 1 ½ teaspoons salt, more to taste
- ¼ teaspoon, pepper
- 4-5 hardboiled eggs, sliced in half
- OPTIONAL: Fresh herbs
Instructions
Mashed potatoes:
- Mashed potatoes: Chop potatoes into smaller, evenly sized pieces. Put potatoes in a 3 quart pot and fill with cold water to cover the potatoes by 1-2 inches. Optionally add 1 tablespoon of salt to the water for seasoning.
- Boil the mashed potatoes over medium-high heat for about 15 minutes or until a fork inserts easily into a potato. Drain the water from the potatoes and return to the warm pot.
- Add the butter, milk, salt, and pepper to the potatoes and mash them with a hand masher or hand beaters. Taste for salt preferences.
Cheese and leek sauce:
- Preheat the oven to 375°F. While the potatoes are cooking, start the cheese and leek sauce. Melt ¼ cup butter in a large skillet or 3+ quart pot on the stove over medium heat. Add the sliced leeks. Cook, stirring occasionally for 15-17 minutes or until the leeks start to shrink and get some color.
- Add the ¼ cup of flour along with the salt and pepper. Stir to combine and let cook for 1-3 minutes. Pour the milk into the pot while whisking to incorporate it with the butter/flour roux. Turn the heat up to medium-high
- Simmer the milk and leeks for about 5 minutes, stirring as the sauce thickens. Turn the heat off and add 4 ounces of shredded cheddar cheese, whisking to combine. Taste for salt.
Assemble the dish:
- Put potatoes into a 3 quart casserole dish and spread them out evenly. Using the back of a spoon, create 8 to 10 divots for the eggs to nest in. Place half of an egg, yolk side up, into each divot.
- Pour the cheese sauce over the top of the potatoes and eggs, spreading out with a spatula until evenly covered. Top with the remaining 2 ounces of shredded cheddar cheese.
- Bake in the 375° preheated oven, uncovered, for 25 minutes, then broil for 3-5 minutes until the cheese on top starts to get brown and bubbly.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main dish
- Method: boil, bake
- Cuisine: Welsh
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