1 lg. baking potato
3 eggs
3 tbsp. olive oil
Minced parsley
3 c. white part of leeks
1/2 c. grated Parmesan cheese
1 egg yolk (for after-glaze)
Freshly ground pepper & salt to taste

Peel and quarter the potato and split the leeks and wash well. Bring a pot of salted water to a boil and add potatoes and leeks. Boil until tender, about 10 to 15 minutes. Remove from the pot and drain.

Preheat oven to 350 degrees. Mash the potatoes and leeks together in a bowl. Add salt and pepper, parsley, the 3 eggs and most of the cheese.

Place 2 tablespoons of the oil in an 8-inch baking pan. Place in the oven for just a minute or until the oil sizzles. Cover with the potato-leek mixture and brush with the egg yolk mixed with the remaining oil. Sprinkle with remaining Parmesan cheese and bake for 20 minutes. Yield: 6 servings.