Cheesy Baked Leeks with Cheddar and Breadcrumbs

Name: Cheesy Baked Leeks with Cheddar and Breadcrumbs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 600 g leeks, trimmed and cut into 2 cm rounds; 50 g butter; 50 g plain flour; 500 ml milk; 100 g mature cheddar, grated; 1 tsp English mustard; 50 g stale bread, blitzed to crumbs; 2 tsp thyme leaves; 1 to taste salt and black pepper

Tender leeks are folded into a rich cheddar mustard sauce, then baked until bubbling under a crisp thyme breadcrumb topping. This cozy vegetarian side dish is simple enough for a weeknight but special enough for a holiday table.

Servings0 Portions

Prep Time20 Mins

Cook Time20 Mins

Difficulty

Intermediate

Ingredients

leeks, trimmed and cut into 2 cm rounds
NaN g
butter
NaN g
plain flour
NaN g
milk
NaN ml
mature cheddar, grated
NaN g
English mustard
NaN tsp
stale bread, blitzed to crumbs
NaN g
thyme leaves
NaN tsp
salt and black pepper
NaN to taste

Step-by-Step Instructions

Preheat the oven to 220°C/200°C fan/425°F. Place the sliced leeks in a steamer basket and steam for 6-8 minutes, until bright green and just tender. Drain well so the bake does not turn watery.

While the leeks steam, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute to make a smooth paste. Gradually whisk in the milk, a little at a time, until the sauce is smooth. Simmer for 2-3 minutes, stirring often, until thick enough to coat the back of a spoon. Stir in most of the cheddar, the English mustard, and salt and black pepper to taste.

Fold the drained leeks into the cheese sauce, then spoon the mixture into an ovenproof baking dish. Sprinkle with the breadcrumbs, thyme leaves, and the remaining cheddar. Bake for 20 minutes, or until the top is golden and crisp and the sauce is bubbling at the edges. Rest for 5 minutes before serving.

Chef's Tips

Drain the steamed leeks thoroughly before mixing them with the sauce to prevent a watery bake. For a sharper flavor, use extra-mature cheddar or swap a little cheddar for Parmesan. The dish can be assembled a few hours ahead, chilled, then baked just before serving; add a few extra minutes if baking from cold.