Cheesy Leeks (Baked In Creamy Sauce)
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.
Ingredients
- 500 g leeks trimmed and washed
- salt and black pepper to taste
- 20 g butter for the sauce + 1 tablespoon for frying
- 20 g plain flour all-purpose flour
- 300 g milk
- a pinch of nutmeg
- 1 teaspoon Dijon mustard
- 100 g cheddar grated
- 20 g 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
Calories: 371kcalCarbohydrates: 39gProtein: 15gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 51mgSodium: 402mgPotassium: 517mgFiber: 4gSugar: 12gVitamin A: 3484IUVitamin C: 20mgCalcium: 482mgIron: 4mg
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