Baked cheesy leeks
We love this as a Sunday roast side or paired with a baked potato. You don’t just have to use cheddar, why not be adventurous and use a blue instead?
5 minutes
30 minutes
2 people
What you'll need
- 2 large leeks
- 2 tablespoons cooking oil or butter
- 2 heaped tablespoons plain flour
- 400 ml milk
- 1 teaspoon Dijon mustard
- 160 g mature cheddar (finely grated and divided)
- Salt and pepper
Method
Step 1
Preheat the oven to 180°C/160 fan/gas mark 4
Step 2
Wash the leeks thoroughly and slice them. They can be a thin or as chunky as you like.
Step 3
Place a large pan over a low heat, add the oil or butter and melt.
Step 4
Add the leeks and cook for about 10 minutes until fully softened.
Meanwhile, warm the milk so that it is hot but not boiling.
Step 5
When the leeks are soft, lower the heat. Add the flour and stir until evenly covered then pour in the hot milk and mix well.
Step 6
Bring to a gentle simmer, add the mustard, half of the cheese and salt and pepper.
Step 7
Put the leeks into an ovenproof dish, sprinkle with the remainder of the cheese and place into the oven. Bake for 15-20 minutes until golden and bubbling.
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