Get ready for the ultimate in sophisticated comfort food. All of the ingredients are readily available at your local natural and organic food store.

8 oz. milk
2 oz. butter
2 oz. plain flour
4 oz. blue cheese
Salt and pepper
4 waxy potatoes, boiled in their skins, then peeled and cubed
4 leeks, washed, chopped and lightly sautéed in butter  
8 oz. breadcrumbs
4 oz. nuts or seeds of your choice
2 oz. grated Parmesan cheese

1. Start the cheese sauce by warming milk until it’s hot to the touch.
2. Melt butter in a separate saucepan. Add flour to make a roux. Cook slowly until mixture has a coarse sandy texture. (This eliminates the floury flavor. Be careful not to burn it.)
3. Add the warm milk a little at a time, mixing as you go to achieve a smooth, creamy sauce. Cook slowly for 5 minutes.
4. Add the blue cheese. Cook for another few minutes. Season with salt and pepper.
5. Combine the potatoes, leeks and cheese sauce in a large bowl. Season with salt and pepper. Divide the mixture between four individual pie dishes.
6. Combine the breadcrumbs, nuts/seeds and Parmesan cheese. Sprinkle over the top of the pie dishes.
7. Bake the pies on a tray at 350°F for 20 minutes, or until golden brown and heated throughout.

More Irish Recipes

• Brown Scones — Chef Suzanne Goin of Lucques in Los Angeles
• Mildly Spicy Red Cabbage — Chef Catherine Fulvio of Ballyknocken House in Wicklow, Ireland
• Brussels Sprout Hash — Chef Jeff Eng of Clyde’s of Georgetown in Washington, DC
• Potato and Almond Soup – Chef Fred Cordonnier of The Clarence in Dublin