Baked cheesy leeks are my grandson Charlie’s favourite dish at the moment. At 13 he is old enough to cook under supervision and this is his go to recipe for family dinners when we all get together.
There is a little bit of rivalry between Charlie and his aunt as to who makes the best cheesy leeks, obviously I think his are!
This is a firm family favourite especially at Christmas and we use this recipe for baked cheesy leeks from Chris Collins over at Don’t Go Bacon My Heart.
It’s easy to make and best of all can be prepared in advance, really handy for a busy Christmas day kitchen.
Cheesy Baked Leeks
Ingredients
- 6 thin Leeks approx 2lb/1kg total BEFORE trimming
- 1 ½ cups / 150g Cheddar grated (save 1/3 for topping)
- 1 cup / 100g Gruyere grated (see notes)
- 2 cups / 500ml Milk at room temp
- 3 tbsp Butter
- 2 tbsp Flour
- 1 tbsp Dijon Mustard
- 1 tbsp Olive Oil
- few pinches of Ground Nutmeg
- Salt & Black Pepper as needed
Conversions
Instructions
Prep Leeks:
- Dice off the coarse green tough part of the leek (save for making stock if you wish). Keep the root intact and slice in half lengthways. Clean out any dirt under the tap or in a bowl of cold water then thoroughly dry. Trim off the root then season the insides with a good pinch of salt and pepper.
Fry:
- Add 1 tbsp butter and 1 tbsp olive oil to a large pan over low-medium heat. Add leeks (work in two batches, or as many as you can fit) seasoned/flesh side down and gently fry until soft and buttery. Discard any papery outer layers that detach. Really take the time to ensure they soften right through. If your leeks are quite thick consider adding a splash of stock or water, putting on the lid and allowing them to steam through. That or quarter instead of halving them. Place to one side and repeat with second batch, adding a splash more oil if needed.
Sauce:
- Turn heat to a medium and melt in 2 tbsp butter. Stir in 2 tbsp flour to form a paste, then very gradually begin adding in 2 cups/500ml milk, whisking as you go to avoid any lumps forming. Once thickened, add in 1 tbsp dijon mustard, a good few pinches of nutmeg and salt & pepper to taste. Turn off heat then add in 1 cup/100g Gruyere and 1 cup/100g Cheddar and stir until smooth.
Bake:
- Spread a spoonful of cheese sauce in the base of a 9″x9″ baking dish. Add 6 leek halves cut side up, pour over sauce, add the remaining leeks on top then pour over the rest of the sauce. Finish with your remaining cheddar and bake in the oven at 200C/390F for 20-25mins or until golden and bubbly.
Serve:
- Allow to rest for 5 or so mins until it cools down, then slice right down the middle. Serve up and enjoy!
You may also like one of my other favourite recipes …
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Grandads Cookbook is a collection of recipes from various sources reproduced here for convenience. Recipes are accredited to their original author where known and links are provided to any online source materials.
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