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?
- 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
Preheat the oven to 180°C/160 fan/gas mark 4
Wash the leeks thoroughly and slice them. They can be a thin or as chunky as you like.
Place a large pan over a low heat, add the oil or butter and melt.
Add the leeks and cook for about 10 minutes until fully softened.
Meanwhile, warm the milk so that it is hot but not boiling.
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.
Bring to a gentle simmer, add the mustard, half of the cheese and salt and pepper.
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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