These cheesy creamed leeks are a wonderful side dish, combining fresh leeks and spring onions into a rich, creamy delight. The bubbling cheese on top adds a delicious finish, making it perfect for family dinners.
This recipe addresses issues with blandness and lack of depth in typical side dishes, offering a flavorful accompaniment to elevated meals.
I remember trying to get my kids to eat more veggies, and these leeks did the trick! With their subtle sweetness and comforting creaminess, they quickly became a favorite in our home. Plus, they’re easy to throw together even on busy evenings.
This dish cooks up in just 35 minutes, so it fits perfectly alongside any main course. The creamy texture holds up well, while the warmth makes it incredibly inviting. It’s a recipe I’ve tested multiple times, and it never disappoints!
If you’re in the mood for an even more comforting side, check out my Boursin Mac and Cheese for a delightful twist.
Table of contents
Why You Will Love This Recipe
- Rich Flavor with Depth – The combination of leeks, garlic, and cheese creates a deep, savory taste that brings warmth and comfort to any meal. The aromatic thyme adds a layer of complexity, making it a satisfying dish for both dinner parties and cozy nights in.
- Creamy Texture – The creamy sauce achieved through a roux and milk results in a smooth, velvety finish that coats each leek beautifully. This texture stands out, making each bite feel indulgent and satisfying.
- Seasonal Appeal – Cheesy creamed leeks highlight the best of seasonal produce, transforming tender leeks into a delightful dish that celebrates the flavors of the season. They make a lovely addition to spring menus but are comforting enough for fall and winter meals as well.
- Make-Ahead Friendly – This dish can be prepared in advance and stored in the fridge until you’re ready to bake. Making it a stress-free option for busy weekdays or when entertaining, allowing you to enjoy your time with guests rather than being stuck in the kitchen.
Cheesy Creamed Leeks with Thyme
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4-6 servings 1x
- Category: side dish
- Method: Baking
- Cuisine: Vegetarian
- Diet: Vegetarian
Description
Delicious cheesy creamed leeks baked to perfection, perfect as a side dish or a vegetarian main.
Ingredients
- 3 whole leeks, trimmed, tough green parts removed, sliced into thin rounds
- 3 cloves garlic, minced
- 3 tablespoons (43g) unsalted butter
- 1 tablespoon (15ml) extra virgin olive oil
- 1 teaspoon fresh thyme leaves
- 2 tablespoons (16g) plain flour
- 500ml whole milk
- 1 teaspoon Dijon mustard
- 100g extra mature cheddar cheese, freshly grated
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1: Prepare the Leeks: Start by trimming the leeks, removing the tough green parts, and slicing them into thin rounds. This step ensures even cooking so the leeks become tender and flavorful without any chewy bits.
- Step 2: Sauté Until Soft: Heat the olive oil and butter together in a large sauté pan over medium heat. Add the sliced leeks and a pinch of salt. Cook for about 10 minutes until the leeks are soft, fragrant, and their natural sweetness is activated.
- Step 3: Create the Cheese Sauce: In a separate saucepan, melt the butter over medium heat. Stir in the plain flour and cook for 1-2 minutes to form a roux, preventing a raw flour taste. Gradually whisk in the whole milk on low heat, stirring constantly to prevent lumps or curdling, until the sauce thickens and is smooth.
- Step 4: Add Cheese & Seasoning: Remove the saucepan from the heat. Stir in the grated extra mature cheddar cheese and Dijon mustard until the sauce is smooth and well combined. Season with salt and freshly ground pepper to taste.
- Step 5: Combine and Transfer: Fold the sautéed leeks carefully into the cheesy sauce, ensuring every piece is fully coated with the creamy mixture. Transfer this mixture to an ovenproof baking dish and smooth the top evenly.
- Step 6: Bake for Golden Finish: Place the baking dish in a preheated oven at 180°C (350°F). Bake for about 15-20 minutes or until the top is bubbly and golden. To prevent over-browning or drying out, cover the dish with foil for the first 15 minutes if necessary. Rotate the dish halfway through baking to promote even browning.
Notes
- Room Temperature: Store cheesy creamed leeks in an airtight container at room temperature for up to 1 day to maintain freshness and texture.
- Refrigeration: Cool completely before sealing in an airtight container. Refrigerate for up to 4 days.
- Freezing: Store in a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator and reheat gently.
- If the leeks seem tough after cooking, continue to cook on low heat for an extra 5 minutes to soften fully before adding the sauce.
- Should the cheese sauce become lumpy, slowly whisk in an additional 100ml of warm milk to smooth it out.
- To avoid the dish drying out during baking, cover with foil for the first 15 minutes to retain moisture.
- Rotate the baking dish halfway through the cooking duration (about 10 minutes) to achieve even golden browning.
- For a lighter version, substitute half of the whole milk with unsweetened almond milk, keeping the cheese amount unchanged.
Nutrition
- Serving Size: 1 serving
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided
Ingredient Notes
- Leeks: Choose firm, green leeks with no wilting. They add a sweet onion flavor that pairs perfectly with the cream. Trim off the root and dark green tops before use.
- Heavy cream: Look for a good quality heavy cream, as it gives a luscious texture. It’s key for a rich, creamy consistency. Avoid anything labeled ‘light’ or ‘half-and-half’.
- Thyme: Fresh thyme is best for flavor, but dried works in a pinch. Look for vibrant green leaves and avoid anything brown or wilted. Fresh herbs really elevate the taste!
- Cheese: I recommend using a good melting cheese like Gruyère or cheddar. Both add richness and depth. Grate your own for the best texture, as pre-shredded cheese can have additives that affect melting.
- Olive oil: Go for extra virgin olive oil for flavor. It helps sauté the leeks smoothly, keeping them fragrant and tender. Don’t use light olive oil, as the flavor won’t shine through.
- Leeks: Choose firm, green leeks with no wilting. They add a sweet onion flavor that pairs perfectly with the cream. Trim off the root and dark green tops before use.
- Heavy cream: Look for a good quality heavy cream, as it gives a luscious texture. It’s key for a rich, creamy consistency. Avoid anything labeled ‘light’ or ‘half-and-half’.
- Thyme: Fresh thyme is best for flavor, but dried works in a pinch. Look for vibrant green leaves and avoid anything brown or wilted. Fresh herbs really elevate the taste!
- Cheese: I recommend using a good melting cheese like Gruyère or cheddar. Both add richness and depth. Grate your own for the best texture, as pre-shredded cheese can have additives that affect melting.
- Olive oil: Go for extra virgin olive oil for flavor. It helps sauté the leeks smoothly, keeping them fragrant and tender. Don’t use light olive oil, as the flavor won’t shine through.
Recipe Tips
- If leeks seem tough after cooking, allow an extra 5 minutes on low heat to soften completely before adding the sauce.
- When your cheese sauce appears lumpy, slowly whisk in an additional 100ml of warm milk to achieve a smooth consistency.
- If you’re worried about the dish drying out while baking, cover it with foil for the first 15 minutes to retain moisture.
- For uneven browning, rotate the dish halfway through baking to ensure all sides receive equal heat exposure for 10 minutes.
- If you need a lighter version, substitute half of the milk with unsweetened almond milk while maintaining the cheese amount for flavor.
Serving Suggestions
Serve cheesy creamed leeks alongside roasted chicken or grilled fish for a rich side dish experience. Pair with a simple green salad or steamed asparagus for added freshness.
Use cheesy creamed leeks to make a comforting pasta dish or as a flavorful filling for stuffed peppers. Add them to a vegetable tart or mix into a savory quiche.
Top with fresh chives or a sprinkle of grated Parmesan cheese for extra flavor. Drizzle with a hint of lemon juice for brightness when serving cheesy creamed leeks.
Recipe variations
- You can use spring onions along with leeks to add a mild, fresh flavor and additional crunch to the cheesy creamed leeks, enhancing both texture and taste.
- Add 1 teaspoon of fresh thyme or ½ teaspoon dried thyme to give the dish a subtle earthy aroma that complements the cream and cheese nicely.
- Either full-fat milk or a mixture of milk and half cream can be used for the sauce. Using half cream increases richness but raises calories.
- If serving more people, double ingredient amounts for up to 12 servings. Adjust baking time accordingly and ensure the sauce remains thick before baking for best results.
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How to Store?
To keep your cheesy creamed leeks fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 1 day to prevent spoilage and maintain texture and flavor.
Refrigeration: Place in an airtight container in the refrigerator for up to 4 days. Cool completely before sealing to avoid condensation.
Freezing: Transfer to a freezer-safe container or freezer bag and freeze up to 2 months. Thaw overnight in the refrigerator before reheating gently.
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