Cheesy leeks

Leeks are in season and they are sweet, versatile and perfect for soups, stews and adding a boost to your winter menus.

If you haven’t cooked leeks like this before you will surely become a fan.

The leeks turn beautifully sweet and tender and they seem to combine perfectly with this mustardy, cheesy sauce.

Sprinkle over a few breadcrumbs for a crunch and they will go perfect alongside your roast or a grilled chop. 

Serves 6

Skill - easy
Prep/cooking time - 45 minutes


3 medium leeks (600g), trimmed and cut into 2cm rounds

1 tsp fresh thyme leaves

50g butter

50g flour

500ml milk (can use plant-based milk)

1 Tbsp dijon mustard

100g strong cheddar cheese

Salt and ground white pepper

Freshly ground nutmeg

100g stale bread, made into coarse crumbs


Preheat the oven to 200degC.

Place the washed leeks into a steamer or colander over a pot with rapidly boiling water, cover and steam until the leeks are bright in colour and tender (about 6 minutes — do not overcook). Remove and set aside until required.

To make the cheesy sauce: melt the butter in a medium size saucepan, over a moderate temperature, add the flour and stir well to form a thick paste.

Gradually add the milk, stirring constantly to prevent lumps. Add the mustard and season lightly with salt and pepper and a little freshly ground nutmeg. Cook out for 5 minutes before adding the ⅔ of the grated cheese. Remove from the heat and stir well to melt the cheese. Taste and adjust the seasoning if needed.

Fold through the leeks and pour into a suitable sized oven dish.

Mix the breadcrumbs, remaining cheese and thyme together and sprinkle over cheesy leeks.

Bake for 20 minutes or until golden.