Cheesy Leeks

Cheesy Leeks

I love leeks, they give some a wonderful taste and texture but they do deserve a creamy sauce to really bring out the flavours. The caramelised onion brings a sweetness to the dish too.
ServesPrep / Cooking TimeDifficulty
6 50 minutes 1

You can use this as an accompaniment to your Sunday roast but we love it on its own, with plenty of pepper on top - and I can tell you something, it seems an odd combination, but its divine on top of a fluffy jacket potato!


Don't overcook the leeks as this will make them runny and watery and thin the sauce down when you put them into the oven.



5 large leeks, washed, trimmed & cut into large chunks about 2"wide
I small onion, cut very finely
Olive oil
Freshly grounded pepper and sea salt
4oz grated extra mature cheddar
For the Sauce:
500ml milk
4 tbsp flour
50g butter
150g strong cheddar, grated
2-3 tbsp fresh breadcrumbs
1 tsp of dried mustard powder (optional)


  • Heat up a large fry pan until hot, add the oil and geat up gently.
  • Add the onions and on a low to medium heat cook for around 8 minute, until caramelising.
  • Add the leeks and cook for a further 2 minutes, tossing in with the onions.
  • Add the 2 vegetables and mix in well and cook for a further 2 minutes.
  • Place the mixture into a small ovenproof dish and set aside.
  • Preheat the oven to 220°C.
  • Heat up a small saucepan over a low to medium heat until hot.
  • Add the milk, flour and butter and keep whisking quickly until the butter has melted and the flour has disappeared.
  • Bring to the boil, then turn down the heat to a simmer and keep whisking until the sauce thickens.
  • Stir in three quarters of the cheese whisking it in until well combined in the sauce.of the cheese.
  • Add the leeks and stir in well.
  • In a bowl, mix the remaining cheese, mustard and breadcrumbs together.
  • Sprinkle over the cheese mixture over the leeks and sauce and bake for 20 minutes until golden brown and bubbling.
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