Simple Cheesy Leeks (Leeks in Cheese Sauce Recipe)

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Simple Cheesy Leeks (Leeks in Cheese Sauce Recipe)

These Simple Cheesy Leeks are a delightful dish of tender steamed and pan-fried leeks smothered in a creamy cheese sauce. It's a great alternative side dish to the more common cauliflower cheese and this classic roux based recipe for leeks in cheese sauce is simple to make with my easy step-by-step instructions.

5 from 4 votes

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings

Author Chloe

Equipment

Chopping Board - Plastic

Sharp Knife - Large

Measuring Scales

Measuring Spoons

Measuring Jug - Large

Mixing Bowl - Medium

Frying Pan - Large with lid

Silicone Spatula

Box Grater

Baking Dish - Medium

Ingredients

500 g Leek - prepared
10 g Salted Butter
2 tsp Vegetable Oil
1 tsp Sea Salt Flakes
200 ml Water

For The Cheese Sauce

100 g Grated Cheese - eg Cheddar, Double Gloucester, Red Leicester
35 g Grated Mozzarella
50 g Cream Cheese
30 g Salted Butter
30 g Plain Flour (All Purpose)
2 tsp Dijon Mustard
375 ml Milk
1 tbsp Sea Salt Flakes

Instructions

Make the Cheese Sauce

Note - If you are intending to make and bake this straight away, skip to the preparing the leek stage and then make the cheese sauce while it's boiling.
Prepare your cheeses. I used 100g Red Leicester Cheese, 35g Grated Mozzarella and 50g Cream Cheese.
If the hard cheeses are not already grated/shredded, do this now. Set aside roughly 50g of the hard cheeses for the topping
Add 30g Salted Butter and 30g Plain Flour to a medium saucepan. Melt the butter and store in the flour over a medium heat.
Add 2tsp Dijon Mustard and mix to a thick paste.
Add 375ml Milk a small amount at a time.
Give the milk a moment to warm in the pan before beating it into the butter/flour mix.
Keep adding more milk once each addition is fully absorbed.
Continue until all the milk is added and the sauce is smooth and lump free.
Add the cheeses and stir until they are all melted and fully combined, (Don't forget to reserve some of the cheese for the topping - it is easy to add by mistake).
Add 1tbsp Sea Salt Flakes a little at a time. Keep tasting the sauce until the seasoning is to your taste. Remember that the flavour will be mellowed slightly by the addition of the leeks which are also seasoned so under rather than over-season.
If you are making the sauce in advance, pour it into an airtight container and cover with clingfilm. Make sure that the clingfilm is touching the sauce to prevent a skin forming. Allow to cool and then refrigerate.

Prepare and Clean the Leeks

Prepare roughly 700g Leeks. You may need a little more or less depending on how pre-prepared the leeks are and their size. You are looking to end up with around 500g Prepared Leeks.
Use a sharp knife to trim off the root and carefully remove the outer leaf. If they are especially tough, you may wish to remove further leaves.
Slice the leek starting from the white part into roughly 1cm/1½" rounds. Stop once you get to the top. thicker part. Place the cut leek into a large mixing bowl.
Remove any more outer leaves as needed and continue cutting the more tender inner parts into rounds.
Keep adding the cut pieces to the bowl and repeat with the remaining leeks.
Fill the bowl with cold water and use your hand to gently swish the leeks around in the water. Allow them to sit for 5 minutes. This will help dislodge any bit of dirt or grit and allow it to sink to the bottom.
Use your hands or a slotted spoon to remove the leek from the bowl onto a towel. You don't want to tip the water out or use a colander as you will also mix any dirt back into the leeks.

Cook the Leeks

Put a kettle onto boil.
Add roughly 10g Salted Butter and 2 tsp Vegetable Oil to a large frying pan. Allow this to start melting over a medium high heat.
Add the drained leek rounds along with 1 tsp Sea Salt Flakes and roughly 200ml Water from the boiled kettle.
Bring the water to a boil in the pan then add the lid, turn the heat down a little and allow to simmer for 10 minutes.
Take the lid off and allow any remaining water to boil away and the leeks to start browning a little underneath. This should take no more than 5 minutes.
Don't be tempted to stir the leeks as you don't really want them to break up. You can gently move them around the pan a little for even cooking.

Assemble & Bake the Cauliflower Cheese

Preheat the oven to 200c fan/220c/390f.
Pour around ¾ of the warm cheese sauce over the cooked leeks.
Gently stir until all of the leeks are coated in the sauce,
Transfer the mix into the baking dish.
Spoon over the remaining sauce, trying to keep it even.
Sprinkle over the reserved cheese.
Bake for 20 minutes until piping hot all the way through and the top is golden.
If you have made this in advance and are cooking from room temperature, cook at a slightly lower temperature for 25-30 minutes.
Serve hot!

Nutrition (Approx)