Coming from European cuisine, particularly from France and Great Britain, leeks are a close relative of onions and garlic.
This version harmoniously combines Cheddar cheese and the delicate sweetness of stewed leeks. While some recipes use a simple béchamel, in this version I use heavy cream, which makes the flavor creamier and deeper, and the addition of mustard gives the dish a touch of spice.
You can also mix different cheeses (like Gruyere, Fontina, or Emmental) to create an individual flavor profile.
When tasting, you first taste the earthy sweetness of the leeks, softened and caramelized to perfection. This is immediately followed by the rich, molten flavor of the cheese, and depth is provided by notes of garlic and a slight mustard note. Ground nutmeg adds a subtle, warm spice, turning each bite into a delightful dance of creamy, crunchy, spicy and sweet.
Serve the cheesy leeks hot out of the oven, sprinkled with fresh parsley to add vibrant color and freshness to the dish. This dish goes well with roasted meats, especially lamb or beef, and a glass of red wine.
In addition, leeks in cheese sauce can be served as a main course, along with crusty bread to moisten the rich sauce.
Contents
⏱ Cooking time — 60 minutes overall. Includes 25 minutes of preparation and cooking + 35 minutes unattended.
🔪 Ingredients
For 4 servings:
- 1 kg (2 ⅕ lb) leeks
- 200 g (7 oz) grated sharp cheddar cheese (or a mix of your favorite cheeses like Gruyère, Fontina, or Emmental)
- 250 ml (1 cup) heavy cream
- 3 garlic cloves
- 1 tsp. mustard (Dijon or whole grain works best)
- 75 g (2 ⅔ oz) unsalted butter
- ¼ tsp. ground nutmeg
- salt and pepper to taste
- fresh parsley, finely chopped (for garnish)
🥣 Directions
Preparing and slicing leeks
Cut off the green part and the root part of the leek, then cut the onion lengthwise into two halves. Remove the top leaves and rinse the onions thoroughly under running water, removing any dirt between the layers, if any.
Cut the washed onions diagonally into pieces about 2cm long. Transfer to a bowl and set aside.
Preparing garlic and cheese
3 garlic cloves – peel and chop finely. 200 g (7 oz) Cheddar cheese – grate on a coarse grater.
Roasting leeks in a frying pan
Heat 75 g (2 ⅔ oz) unsalted butter in a large frying pan over a medium heat. Add the leeks and fry, stirring occasionally, for 10 minutes.
Season with salt and pepper, add the finely chopped garlic and continue cooking for about 10 more minutes, stirring occasionally to make sure nothing burns. Remove from the heat and set aside.
Preparing the sauce
Pour 250 ml (1 cups) of the heavy cream into a small saucepan over a low heat. Add ¼ tsp. ground nutmeg and 1 tsp. mustard. Stir thoroughly. When the cream is hot, add a quarter (50 g) of the cheese and cook, stirring constantly, until it melts.
Remove the mixture from the heat.
Baking a dish in the oven
Transfer the leeks to a baking dish, or cook in the same skillet if oven-safe.
Fill with the cream and cheese mixture. Spread the sauce evenly over the surface. Sprinkle the remaining cheese on top.
Bake at 180°C (350°F) for 20-25 minutes.
🙋♂️ FAQ
Can I use a different type of cheese?
Yes, you can substitute cheddar with another type of cheese like Gruyère, mozzarella, or a vegan cheese alternative if you’re looking for a different flavor or dietary accommodation.
Can I make this recipe in advance?
Yes, you can prepare the cheesy leeks ahead of time and reheat it in the oven before serving, ensuring it is stored in a proper airtight container in the fridge.
What can I serve with the cheesy leeks?
The cheesy leeks can be served as a side dish with various mains, such as grilled meats, fish, or alongside other vegetarian dishes.
Can I add other vegetables to this recipe?
Absolutely! Consider adding mushrooms, bell peppers, or zucchini for additional flavors and textures.
Can I freeze the cheesy leeks?
While you can freeze it, cream-based dishes may change in texture upon thawing and reheating, which might affect the consistency.
How do I adjust the recipe to make it lighter or lower in calories?
You can opt for lighter cream or a milk alternative and use a reduced-fat cheese to decrease the caloric content.
Is it possible to add a crunchy topping?
Certainly! Feel free to sprinkle some breadcrumbs or crushed crackers on top before baking for an extra crunchy layer.
How to store leftovers?
Store any leftover cheesy leeks in an airtight container in the refrigerator and consume within 3-4 days for the best quality.
Can I use dried herbs instead of fresh parsley for garnishing?
Yes, you can use dried herbs, but keep in mind that they have a more concentrated flavor, so you may want to use them sparingly.
Can I use green onions instead of leeks?
While leeks have a unique, mild flavor, green onions can be used as an alternative, offering a slightly different taste profile.
Can I make this recipe vegan?
To make a vegan version, utilize plant-based cheese and cream alternatives and a vegan butter substitute.
Can I add proteins to make it a main dish?
Certainly! Adding cooked chicken, bacon, or a plant-based protein could turn this side dish into a hearty main course.
Can I add spices to make it spicier?
Of course! Feel free to add chili flakes, cayenne pepper, or your preferred spicy ingredient to enhance the heat.
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Cheesy Leeks
Ingredients
- 1 kg leeks
- 200 g grated sharp cheddar cheese (or a mix of your favorite cheeses like Gruyère, Fontina, or Emmental)
- 250 ml heavy cream
- 3 garlic cloves
- 1 tsp. mustard (Dijon or whole grain works best)
- 75 g unsalted butter
- ¼ tsp. ground nutmeg
- salt to taste
- pepper to taste
- fresh parsley, finely chopped (for garnish)
Instructions
- Cut off the green part and the root part of the leek, then cut the onion lengthwise into two halves, wash the onion, cut diagonally into pieces about 2 cm long, place in a bowl, set aside.
- Peel and finely chop the garlic. Grate the cheese over a coarse grater.
- In a large skillet over medium heat, saute the leeks in butter for 10 minutes, stirring. Add garlic, salt and pepper and cook for about 10 minutes more, stirring occasionally, set aside.
- Heat the cream in a small saucepan, add the nutmeg and mustard, then add a quarter of the cheese and stir thoroughly until dissolved. Remove the finished mixture from the heat.
- Place the leeks in a baking dish, pour the sauce over them and sprinkle with cheese. Bake at 180°C (350°F) for 20-25 minutes until golden.
