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cheesy leeks Recipe

Cheesy Leeks

Creamy, comforting cheesy leeks make a wonderful side dish for roast meats or a vegetarian main with fresh bread. This recipe layers tender leeks with a rich cheese sauce, baked until golden and bubbling.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Side Dish
Cuisine: French
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large leeks About 800g total.
  • 40 g unsalted butter
  • 2 tablespoons plain flour About 20g.
  • 400 ml whole milk
  • 120 g Cheddar cheese, grated
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 30 g Parmesan cheese, grated
  • 1 teaspoon olive oil

Equipment

  • 1 Ovenproof baking dish about 1.5-2 L
  • 1 Medium saucepan
  • 1 Whisk
  • 1 Chopping board
  • 1 Wooden spoon

Method
 

  1. Preheat your oven to 200°C (180°C fan) or 400°F.
  2. Trim and wash the leeks, then cut them into 2cm rounds.
  3. Heat the olive oil in a large frying pan over medium heat. Add the leeks, season lightly, and cook for 5 to 7 minutes until just softened.
  4. In a saucepan, melt the butter over medium-low heat. Stir in the flour and whisk for 1 minute to make a smooth roux.
  5. Gradually add the milk, whisking constantly, until you have a thick, smooth sauce.
  6. Add in 100g of the grated Cheddar and the Dijon mustard. Stir until the cheese is melted. Season with salt and pepper.
  7. Arrange the softened leeks in the baking dish.
  8. Pour the cheese sauce over the leeks, ensuring they’re covered.
  9. Sprinkle with the remaining Cheddar and the Parmesan.
  10. Bake for 20-25 minutes, until golden and bubbling on top.
  11. Rest for 5 minutes before serving.

Notes

You can swap Cheddar for Gruyère or Red Leicester for a different flavor.
Great with roast chicken, lamb, or as a vegetarian main with crusty bread.
For extra texture, scatter over some breadcrumbs with the cheese topping.