Easy cheesy leeks
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Ingredients
- 1 tbsp olive oil
- 20g butter, plus extra for the tin
- 6 leeks, washed and finely sliced
- 2 garlic cloves, bashed and peeled but left whole
- 10g thyme sprigs
- 50g parmesan or vegetarian alternative, finely grated
- 50g fresh breadcrumbs
For the cheese sauce
- 20g butter
- 20g plain flour
- 300ml whole milk
- ½ whole nutmeg, grated
- 1½ tbsp Dijon mustard
- 75g gruyère or vegetarian alternative, grated
- 150g mild cheddar, grated
Method
- STEP 1
Set a large, deep pan over a medium-low heat and warm the oil and butter. When foaming, add the leeks, garlic and thyme along with a generous pinch of salt.
- STEP 2
Cook for 25-30 mins with the lid on, stirring frequently, until the leeks are completely softened and beginning to caramelise around the edges. Remove the thyme sprigs and discard.
- STEP 3
Meanwhile, make the sauce. Melt the butter in a pan over a medium heat, then stir in the flour. Cook for 1 min. Pour in the milk in a steady stream, whisking constantly, until you have a thick sauce, about 6-8 mins. When it comes to the boil, remove from the heat and stir in the nutmeg, mustard and both cheeses. Season, then stir in the leeks.
- STEP 4
Heat the oven to 200C/180C fan/gas 6. Lightly butter an ovenproof dish around 23cm wide. Mix the parmesan and breadcrumbs with a generous pinch of black pepper.
- STEP 5
Pour the leek mix into the dish. Will keep chilled for up to two days and frozen for up a month. Sprinkle with the parmesan crumbs and bake for 25-30 mins (5 mins longer if chilled, and an extra 10-15 mins from frozen), until golden.
