A bowl of delicious cheesy leeks served with crusty brown bread
4.5 from 4 votes

Cheesy Leeks

Course: Lunch, Soup and Light Dinners, Mains, Sides
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 3 people as a side (1 as a main)
Author: Anna Bloomfield
Smooth, silky leeks in a creamy, cheesy sauce. Absolutely gorgeous served with a chunk of bread or alongside your favourite roast or casserole.
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  • 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.


* 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.


Calories: 209kcal (10%) | Carbohydrates: 8g (3%) | Protein: 9g (18%) | Fat: 15g (23%) | Saturated Fat: 7g (35%) | Cholesterol: 34mg (11%) | Sodium: 209mg (9%) | Potassium: 167mg (5%) | Sugar: 4g (4%) | Vitamin A: 870IU (17%) | Vitamin C: 3.5mg (4%) | Calcium: 285mg (29%) | Iron: 0.8mg (4%)

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