Cheesy leeks
HB-6394 · Hand-built original
Tender pieces of leek simmered first in water, then baked in a mustard and cheddar sauce under a cheesy breadcrumb crust.
Side dishes1 hrServes 2–4VegetarianEgg-free
Main ingredient: trimmed
Servings:2quantities adjust to match
Ingredients
- 4 slender leeks (around 1lb 4½oz total weight), trimmed
- ¾oz butter, plus extra for greasing
- ¾oz plain flour
- 7fl oz milk, semi-skimmed or full-fat
- 1 tsp English or Dijon mustard
- 3½oz mature cheddar cheese, or other cheese, finely grated
- 2 tbsp dried white breadcrumbs (ideally panko breadcrumbs), optional
- salt and freshly ground black pepper
Method
- Heat the oven to 425°F and butter a shallow baking dish of about 1 qt capacity for the cheesy leeks.
- Cut the trimmed leeks into pieces roughly 1¼ in long and simmer them in a pan a third full of boiling water for about 5 minutes until a knife tip slips in easily, then drain them over a bowl to save their cooking water.
- Melt the ¾ oz butter in the emptied pan, stir in the flour for 10 to 15 seconds, then add the milk and about 6½ Tbsp of the leek cooking water a little at a time, whisking between additions for a smooth sauce.
- Stir the mustard and half the grated cheddar into the sauce, season it generously with salt and pepper and simmer it gently for 1 to 2 minutes.
- Tip the drained leeks into the buttered dish, pour the cheddar sauce over them and mix the remaining cheese with the breadcrumbs for the topping.
- Scatter that cheesy crumb over the leeks and bake the dish for 12 to 15 minutes until the sauce bubbles and the top of the cheesy leeks turns golden brown.
Prep: 30 min · Cook: 30 min
Nutrition not computed — the ingredients could not be matched to USDA FoodData Central data.