Description
Delicious cheesy creamed leeks baked to perfection, perfect as a side dish or a vegetarian main.
Ingredients
Scale
- 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