Creamy Cheesy Leeks
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4.7
9 reviews
Excellent
Creamy Cheesy Leeks
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Creamy and cheesy leeks with Cheddar and a golden, crispy breadcrumb crust. Serve this bubbling bake as a side dish for your Sunday roast or as a delicious vegetarian main dish.
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Ingredients
- 1.8-2 lbs leeks 850 g/ 28-31 oz, Notes 1,2
- 2 tablespoons butter 30 g/ 1 oz
- 3 ½ tablespoons all-purpose flour 30 g/ 1 oz
- 1 ½ cups full-fat milk 350 ml/ 12 fl.oz
- 2 teaspoons Dijon mustard
- ¾ teaspoon fine sea salt or Kosher more to taste
- ½ teaspoon freshly ground black pepper
- ⅛ teaspoon nutmeg
- 1 ½ cups cheddar grated, 100 g/ 3.5 oz, Note 3
- 6 tablespoons panko breadcrumbs
- ½ teaspoon dried thyme
Instructions
Leeks:
- Preheat the oven to 350°F/ 180°C.
- Top and tail the leeks. Clean them thoroughly, and check for hidden dirt between the layers. Cut into 1 inch/ 2 ½ cm slices.
- Cook: Bring a large pot of water to a boil. Add salt and the leeks. Bring the water to a boil again and then cook the leeks for 7-8 minutes or until tender; they should be tender but not mushy. Drain in a colander.
Cheese sauce:
- Roux: Melt the butter in a saucepan. Stir the flour into the pan and cook for about 1 minute until lightly golden.
- Slowly whisk in the milk. Whisk until the sauce is smooth and creamy and coats the back of a spoon, about 2-3 minutes.
- Combine: Add the mustard, nutmeg, and ¾ of the grated cheese. Stir until the cheese is melted; add the drained leeks and stir to combine. Adjust the taste with salt and pepper (Note 2).
- Assemble: Pour the cheesy leeks into a greased baking dish. Mix the panko breadcrumbs with the dried thyme and the remaining cheese. Sprinkle the mixture over the vegetables in cheese sauce.
- Bake in the preheated oven for about 20-25 minutes or until bubbly and nicely golden. Rest for 5 minutes and serve.
Notes
- Leeks can differ in size very much, that’s why I prefer to weigh them. I weighed the vegetables after trimming them.
- Replace about ⅓ of the leeks with frozen peas. No need to defrost them before adding them to the leek and cheese mixture.
- Sub Cheddar with other strong-flavored, good-melting cheese like Gouda, Swiss, Gruyere, and Comte. Don’t use pre-grated cheese; the additives it contains will prevent it from melting nicely.
Nutrition Information
Show Details
Serving
1g
Calories
330kcal
(17%)
Carbohydrates
34g
(11%)
Protein
12g
(24%)
Fat
17g
(26%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
50mg
(17%)
Sodium
623mg
(26%)
Potassium
371mg
(11%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
2779IU
(56%)
Vitamin C
16mg
(18%)
Calcium
364mg
(36%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 330kcal | 17% |
| Carbohydrates | 34g | 11% |
| Protein | 12g | 24% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 50mg | 17% |
| Sodium | 623mg | 26% |
| Potassium | 371mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 2779IU | 56% |
| Vitamin C | 16mg | 18% |
| Calcium | 364mg | 36% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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