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 but, if leeks are not your thing, try my gorgeous Cauliflower Cheese recipe which is also gluten free! So next time you get snowed in or it’s blowing a gale and raining horizontally, you know what to cook.
- 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
- 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.
- Preheat the oven to 180°C (350F).
- 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, ¾ of the cheese and the 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.