There's something deeply comforting about a bubbling dish of cheesy leeks - tender rounds of leek tucked into a silky, creamy cheese sauce, baked until golden brown and gooey on top. It's the perfect side dish for a Sunday roast, Christmas dinner, or when you just fancy something cosy and rich. Think of it as cauliflower cheese's elegant cousin - same comfort factor, but with a little more personality.
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Ingredient Notes
Here are all the simple ingredients you'll need:
- Leeks. Trim off the dark green tops, slice the tender leeks into rounds, and wash thoroughly (they hide a lot of grit). You can slice them thinly for a quicker cook or chunkier for a bit of bite.
- Butter. Adds richness to both the sauté and the sauce. Olive oil works too, especially if you want a vegan version (use vegan butter and unsweetened plant-based milk for the sauce).
- Plain flour (All-purpose flour). This is what thickens your white sauce.
- Whole milk. For the best creamy texture, don't use skimmed milk. If you want it extra indulgent, add a splash of double cream or heavy cream.
- Cheddar cheese. Choose a mature cheddar for a sharper flavour, or mix in a bit of Red Leicester or Double Gloucester for colour and richness. A spoonful of cream cheese can also make the sauce extra smooth.
- Dijon mustard. A little bit goes a long way in balancing the richness and lifting the flavours.
- Panko breadcrumbs. Add that irresistible crunch on top.
- Nutmeg & seasoning. Just a pinch of nutmeg enhances the warmth of the cheese sauce without overpowering it. Don't forget salt and black pepper.
Find the full recipe and nutritional information in the recipe card at the bottom of the post.
Step-By-Step Method
1. Prepare the leeks: Trim, slice, and wash thoroughly.
2. Soften the leeks: Melt a tablespoon of butter in a large pan over medium heat. Sauté the leeks for 6-8 mins (or 10-12 minutes for chunkier slices) until soft and fragrant. Season lightly.
3. Make the roux: In another pan, melt the remaining butter. Stir in the flour to form a thick paste, cooking for 2-3 mins to remove the raw flour taste.
4. Add the milk: Gradually pour in the milk, stirring constantly until the sauce thickens enough to coat the back of a spoon.
5. Add the flavour: Take off the heat, then whisk in the Dijon mustard, nutmeg, and half of the cheese until smooth.
6. Combine and bake: Mix in the softened leeks, transfer to a baking dish, scatter the remaining cheese and breadcrumbs over the top, and bake at 200°C fan for 15 minutes until bubbling and golden brown.
Recipe Tips
Here are my top tips to make this cheese leeks recipe a crowd pleaser:
- Slice thickness matters: Thinly sliced leeks cook faster and melt into the sauce, while thicker ones retain texture. Adjust your sauté cooking time accordingly.
- Add a twist: Toss in some cooked sweet potatoes, carrots, or even Brussels sprouts before baking - a great way to use up odds and ends from a roast dinner.
- White wine boost: Add a splash of white wine while sautéing the leeks, letting it fully evaporate before adding to the sauce-it adds subtle depth and freshness.
- Lump-free sauce: Keep the roux moving! Stir constantly as you add milk, or whisk to avoid lumps forming. If it happens, a quick blitz with a food processor will save it.
- Cheese layering tip: Don't add all the cheese at once- save some for the top so it melts into a gooey cheese crust.
Serving Suggestions
Serve cheesy leeks bubbling hot alongside your roast dinner - they pair beautifully with roast chicken, beef, or pork. On the Christmas or Thanksgiving table, they're a luxurious swap for cauliflower cheese (*although, if you're a sourdough baker, you should definitely try our Sourdough Cauliflower Cheese).
For a more casual meal, this cheesy leeks recipe makes a delicious side dish to grilled fish (think smoked haddock) or spooned over toast with a fried egg. Add a few fresh herbs or serve with crusty bread to mop up that sauce - no one will complain.
More Sunday Roast Side Recipes
If you love a creamy, comforting side dish, there are plenty of others to explore next - think golden potatoes, buttery greens, or more au gratin style dishes.
Cheesy Leeks (Baked In Creamy Sauce)
Ingredients
- 500 g (1.1 lb) leeks trimmed and washed
- salt and black pepper to taste
- 20 g (1½ tablespoon) butter for the sauce + 1 tablespoon for frying
- 20 g (2½ tablespoon) plain flour all-purpose flour
- 300 g (1¼ cups) milk
- a pinch of nutmeg
- 1 teaspoon Dijon mustard
- 100 g (3.53 oz) cheddar grated
- 20 g (⅓ cups) panko breadcrumbs
Instructions
- Preheat the oven to 200°C (400°F).
- Slice the leeks into thin rounds.
- Melt 1 tablespoon of butter in a large pan. Add the leeks and saute over low-medium heat for 10 minutes until softened. Season with salt and freshly ground black pepper.
- In the meantime, make the cheesy sauce.
- Melt the butter, add the flour and stir over medium heat for 10-20 seconds to combine. Gradually pour the milk in, stirring continuously to avoid lumps from forming.
- Carry on stirring and cooking the sauce until it thickens to a thin custard consistency. Take the sauce off the heat and whisk in the mustard, half of the grated cheese and a pinch of nutmeg.
- Add the leeks to the sauce and mix to combine.
- Scoop the leek mixture into an oven-proof baking dish, scatter the remaining cheese and breadcrumbs on top and bake for 15 minutes until the sauce is bubbling around the edges.
Nutrition
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