Cheesy leeks in dish

Cheesy leeks

Name: Cheesy leeks
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: as a side
Ingredients: 600g leeks (about 3 medium) trimmed and cut into 2cm rounds; 50g butter; 50g plain flour; 500ml milk; 100g mature cheddar grated; 1 tsp English mustard; 50g stale bread blitzed to crumbs; 2 tsp thyme leaves

Lulu Grimes

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as a side

Easy

Prep: 20 mins

Cook: 20 mins

A star rating of 4.7 out of 5.26 ratingsRate

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These bubbling, cheesy leeks are the ultimate side dish, perfect for a Sunday roast or family meal. Top with breadcrumbs for a crisp crust

Egg-free

Nut-free

Vegetarian

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Lulu's tips for the best cheesy leeks:

Cheesy leeks are a brilliant make-ahead dish. I often assemble the leeks and sauce in the dish, let it cool, then cover and chill in the fridge until I’m ready to bake. Just add an extra 5-10 minutes to the cooking time if baking straight from the fridge.
For a richer flavour, I sometimes like to use a mixture of cheeses - a strong Cheddar with a bit of Gruyère or Parmesan works beautifully.
I like to cook the leeks gently until they're completely tender before adding the cheese sauce. It brings out their natural sweetness and gives the finished dish a soft, silky texture.
Leftover cheesy leeks are delicious stirred through cooked pasta or served as a topping for baked potatoes. They also make a great filling for savoury crêpes or toasted sandwiches.

Ingredients

Nutrition

Units:

MetricUS

600g leeks (about 3 medium)

trimmed and cut into 2cm rounds
50g butter
50g plain flour
500ml milk
100g mature cheddar

grated
1 tsp English mustard
50g stale bread

blitzed to crumbs
2 tsp thyme leaves

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Nutrition: per serving

kcal259
fat17g
saturates10g
carbs17g
sugars6g

low
fibre3g
protein10g
salt0.74g

Method

step 1

Heat the oven to 220C/200C fan/gas 7. Tip the leeks into a steamer basket and steam for 6-8 mins until bright green and just becoming tender.
step 2

Meanwhile, heat the butter and flour together in a saucepan, stirring until you have a thick paste. Add the milk, a splash at a time, stirring continuously until all the milk has been added. Cook for 2-3 mins more until the sauce has thickened enough to coat the back of a spoon. Stir in most of the mature cheddar, the mustard and some seasoning.
step 3

Fold the steamed leeks into the cheese sauce, then tip everything into an ovenproof baking dish. Scatter over the breadcrumbs, thyme and remaining cheese, then bake for 20 mins until golden, crisp on top and bubbling at the edges. Leave to stand for 5 mins before serving.

Lulu Grimes

As Managing Editor for Good Food, Lulu has extensive magazine editorial experience, including roles at olive, Food and Travel and Sainsbury's Magazine, as well as Murdoch Books in Sydney. She has also written for The Sydney Morning Herald, taught food writing and published several cookbooks. Read her weekly Substack: Taste. Test. Repeat. and see more of Lulu's recipes

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A star rating of 4.7 out of 5.26 ratings

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