Randy Chandler
Leeks in cheese sauce is a simple, versatile, and delicious dish that can be served as a side or a meat-free main. The key to this recipe is the combination of flavours and textures: the creamy cheese sauce and the crisp, golden topping of breadcrumbs complement the tender leeks. This dish can be made in advance and is perfect for a Sunday roast, Christmas dinner, or a family meal.
| Characteristics | Values |
|---|---|
| Oven temperature | 180-220°C |
| Leek preparation | Trim, wash, and cut into short lengths |
| Cooking method | Steam, boil, or pan-fry |
| Cheese sauce ingredients | Butter, flour, milk, cheese, mustard, nutmeg, garlic powder, salt |
| Toppings | Breadcrumbs, thyme, bacon, extra cheese |
| Baking time | 12-30 minutes |
| Resting time | 5 minutes |
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What You'll Learn
Trimming, washing, and cutting the leeks
Trimming, washing, and cutting leeks is a simple process once you get the hang of it. Leeks are members of the onion family and can be used in a variety of dishes, from soups and stews to salads and pasta.
To trim leeks, start by cutting off the root at the bottom and the dark green part at the top. The root should be discarded, while the dark green part can be saved for vegetable stock. Try to leave as much of the white stalk behind as possible, but if you are making a delicate dish like a creamy pasta sauce or a leek frittata, you may want to trim off more of the green pieces and use only the white portion of the leek.
Once the leeks are trimmed, it's time to wash them. Leeks are very dirty vegetables and can be full of grit, so it's important to wash them thoroughly. Cut the leek in half lengthwise and place it flat-side-down on a cutting board. Slice the leek into half-moon shapes and transfer the slices to a large bowl of cold water. Stir the leeks to release any grit, then lift them out of the water, leaving the sediment behind. Repeat this process with clean water until no dirt remains.
Now it's time to cut the leeks. Place the trimmed and washed leek halves cut-side down on the board and slice them crosswise into rings or semi-circles of your desired thickness. You can also cut the leeks into thin strips by placing the halves parallel to your knife and slicing.
Once the leeks are trimmed, washed, and cut, they are ready to be cooked. Leeks can be steamed, boiled, sautéed, or even eaten raw in salads. They make a great addition to soups, stews, casseroles, and pasta dishes.
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Preparing the cheese sauce
First, trim and wash the leeks, cutting them into short lengths. Then, steam or boil them in lightly salted water until tender. While the leeks are cooking, make the cheese sauce by melting butter in a pan over medium heat. You will need 30g of butter for a thicker sauce, or 25g for a thinner sauce. Next, stir in 30g of plain flour and cook for about 1 minute to make a thick paste. For a thinner sauce, cook the flour over low heat for about 30 seconds to one minute.
Now, gradually add 300ml of milk, stirring continuously until the sauce thickens. You can also add a ladleful of the leek cooking liquid for extra flavour. If you want a richer sauce, replace some of the milk with single or double cream. At this point, you can add some mustard, nutmeg, and seasoning. Stir everything together and simmer gently for 1-2 minutes. Finally, crumble or grate your chosen cheese into the pan. Keep cooking and stirring until the cheese has melted and you have a smooth, creamy sauce.
For a very cheesy sauce, you can add parmesan or another strong hard cheese, as well as some cream cheese. You can also add pre-cooked crispy bacon for extra flavour.
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Combining the leeks and sauce
Now you are ready to combine the leeks and sauce. Place the cooked leeks in an ovenproof baking dish and pour the sauce over them. You can then sprinkle the remaining cheese on top, along with breadcrumbs and thyme, if desired. Bake in the oven for around 20-30 minutes, until the topping is crisp and golden. If you prefer, you can grill the dish instead of baking it, but be sure to watch closely to prevent burning. Leave the dish to stand for 5-10 minutes before serving to let the sauce set and prevent burning mouths!
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Adding toppings
Once you've prepared your leeks and cheese sauce, it's time to add some toppings to take your dish to the next level. Here are some ideas for toppings that will add flavour and texture to your leeks in cheese sauce:
Breadcrumbs
Breadcrumbs are a classic topping for leeks in cheese sauce and add a crisp and crunchy texture. You can use white or brown breadcrumbs, and if you're looking for an extra crispy crust, opt for stale bread to make your breadcrumbs. Simply scatter the breadcrumbs over the leeks and cheese sauce before baking.
Thyme
Adding thyme to your leeks in cheese sauce will not only enhance the flavour but also add a fragrant aroma to your dish. Sprinkle some thyme leaves over the leeks before baking, or if you're using fresh thyme sprigs, cook them with your leeks and remove them before serving.
Extra Cheese
If you're a cheese lover, why not add some extra cheese on top of your leeks? Choose a strong-flavoured hard cheese like Parmesan or a similar variety and grate it over the dish before baking. This will add an extra layer of cheesiness to your dish.
Crispy Bacon
For an indulgent touch, add some pre-cooked crispy bacon bits to your leeks in cheese sauce. The salty, crispy bacon will provide a delicious contrast in texture and flavour.
Sliced Tomatoes
If you're looking for a fresh and colourful topping, try adding sliced tomatoes. This option is great if you're serving your leeks in cheese sauce as a filling for jacket potatoes or stirred through pasta. Simply top your dish with sliced tomatoes and grill until golden.
Feel free to get creative and experiment with other toppings of your choice. You can also combine multiple toppings to create a unique and personalised dish. Enjoy your cheesy leeks!
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Baking and serving
Once you have prepared your cheese sauce, steamed your leeks, and assembled your dish, it's time to bake and serve your leeks in cheese sauce. Here is a step-by-step guide:
Baking:
- Preheat your oven to the desired temperature. The recommended temperatures vary across sources, ranging from 170°C to 220°C for fan-assisted ovens.
- If you are using breadcrumbs, sprinkle them over the leeks and cheese sauce in the baking dish. Some recipes also suggest mixing the breadcrumbs with thyme, remaining cheese, or parmesan for extra flavour.
- Place the baking dish in the oven and bake for 12 to 30 minutes. The dish is ready when it is golden brown, bubbling, and crisp around the edges.
Serving:
- Remove the dish from the oven and let it stand for 5 to 10 minutes before serving. This allows the cheese sauce to set and prevents burning mouths.
- Serve the leeks in cheese sauce as a side dish or a simple meat-free main course. They go well with roast dinners and can be a delicious addition to your Christmas spread.
- For a crispy crust, top the dish with breadcrumbs before serving.
- You can also serve the leeks in cheese sauce as a filling for jacket potatoes, stir it through freshly cooked pasta, or use it as a base for a vegetarian tart.
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Frequently asked questions
A temperature of 180-200°C (160-180°C fan) is a good range for cooking leeks in a cheese sauce.
Cooking times vary depending on the method and the desired texture. If you are boiling or steaming the leeks first, 5-10 minutes is enough to make them tender. If you are baking the dish in the oven, 20-30 minutes should be enough to cook the leeks and brown the topping.
You can use a variety of cheeses, including mature cheddar, Red Leicester, mozzarella, cream cheese, and parmesan.
To make the cheese sauce, melt butter in a pan and stir in flour until you have a thick paste. Gradually add milk, stirring continuously, until the sauce thickens. Then, stir in the grated cheese until melted. You can also add mustard and seasonings for extra flavour.
