“Leeks are related to garlic and onions but have a much subtler, sweeter and more sophisticated flavour.”
– Eat the Season
This cheese sauce works really well with leeks and the crumb just finishes it off.
I like to use a white mature cheddar for my cheese sauce.
Make your own breadcrumbs by blitzing a slice of white or wholemeal bread…you can freeze any you don’t use.
- 4-8 baby leeks
- 50g butter
- 50g plain flour
- 550ml milk
- 200g cheddar, grated
- 2 tbsp english mustard
- ½ tsp grated or ground nutmeg
- 1 tbsp basil infused oil
- 4 tbsp fresh breadcrumbs
- Rosemary leaves finely chopped
- Season with sea salt and black pepper
Season and sauté the leeks before putting them in an ovenproof dish.
Pour over the cheese sauce and bake until bubbling and golden.
Toast the crumbs and add the chopped rosemary.
- Preheat oven to 200˚C./400˚F/gas mark 6
- Heat the oil in a pan, season and sauté the leeks until just tender.
- Make the cheese sauce by melting the 50g of butter in a largish saucepan.
- Add the flour and stir to cook the flour for 2 mins. Add the milk, bit by bit, stirring constantly.
- Add the grated cheddar, nutmeg and mustard. Stir and season with salt and pepper to taste.
- Place leeks in an ovenproof dish and pour over the cheese sauce.
- Bake for 15-20 mins until sauce is bubbling and browning.
- While leeks are baking, heat the oil in a frying pan and when hot, add the crumbs. Stir frequently to prevent burning.
- When crisp and golden stir through the chopped rosemary and season with salt and pepper.
- Scatter the crumb over the baked leeks and serve.
This makes a great side dish or a simple supper served with warm crusty bread.