These cheesy leeks make a super vegetarian main. I struggle to find meat free mains that don’t leave me feeling short changed but this definitely hits the spot. All I need is a dish of these leeks and a good chunk of fresh wholemeal bread, and I’m sorted. Alternatively they make the perfect side dish served alongside your favourite Sunday roast or a casserole.
The sauce in this dish is thickened with a roux but, unlike a traditional roux, I don’t add the cold milk slowly, stirring constantly to avoid lumps. Instead I heat the milk first until it’s just below boiling point then add it all in one go. It’s a much quicker way of achieving the same result and one I use frequently.
This dish is perfect at this time of year, when it’s cold and bleak outside. So next time you get snowed in or it’s blowing a gale and raining horizontally, you know what to cook.
Cheesy Leeks
Smooth, silky leeks in a creamy, cheesy sauce. Absolutely gorgeous served with a chunk of bread or alongside your favourite roast or casserole.
Ingredients
- 1 large leek
- 1 tablespoon cooking oil or butter
- 1 heaped tablespoon plain flour
- 200 ml milk
- ½ teaspoon Dijon mustard
- 80 g mature cheddar finely grated and divided
- Salt and pepper
Instructions
- Finely slice the leek then wash thoroughly and drain well.
- Place a medium sized pan over a low to medium heat then add the oil or butter and the leek and cook, lid on but stirring often, until the leek has fully softened – 10 to 15 minutes.* Meanwhile, warm the milk so that it is hot but not scalding.
- When the leeks are soft and the juices have evaporated lower the heat. Add the flour and stir in, cooking for a minute or so, then pour in the hot milk and stir into the leeks.** Bring to a gentle simmer. Now add the mustard, cheese and pepper and combine. Check the seasoning adding salt if necessary. Pour the leeks into an oven dish, sprinkle with the remainder of the cheese and place into the oven. Bake for 15-20 minutes until golden and bubbling.
Recipe Notes
* You will need to make sure that the leek does not scald on the bottom of the pan. I find that adding a small amount of water helps with this but do not add too much or the leek will stew and you will not cook out its strong leeky flavour.
**Because the milk is hot you can add it all in one go. You will get no lumps and will end up with a lovely creamy sauce.
This Recipe has been shared with
I could eat that whole pan to myself, that golden cheese is making me drool!
Glad you like the look of it x
What a lovely way to serve leeks! Pinning and sharing! Thank you for bringing this yummy, cheesy recipe to the Hearth and Soul Link Party. Hope to ‘see’ you again this week!
Hi April. Thanks for pinning and sharing! x
This is a gorgeous side dish, full of flavour and so easy to make too! Thank you for bringing it to #CookBlogShare:)
You’re welcome! Thanks for continuing to share my recipes with your readers.
Only have one leek in the fridge and it’s too cold to go shopping, so lunch for 2 uses your recipe and some finely sliced onions. Thanks for the idea
Sounds like a great plan and perfect for such a cold day.
Love leeks and adore cheese, so I’d be super happy with this dish. It’s made me feel all nostalgic. My grandmother (who was a bit non-plussed by vegetarian food) used to make me something similar.
Ooh, I love food that makes me nostalgic. Happy memories:)
Oh my goodness, this looks like pure, decadent deliciousness! You treat your roux the same way that I do. So much easier!
Glad it looks delicious. Yes, no time for all that stirring!!