This version harmonizes Cheddar cheese with 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 a customized flavor profile.Serve the cheesy leeks hot out of the oven, sprinkled with fresh parsley to add vibrant color and freshness to the dish.
200ggrated sharp cheddar cheese(or a mix of your favorite cheeses like Gruyère, Fontina, or Emmental)
250mlheavy cream
3garlic cloves
1tsp.mustard (Dijon or whole grain works best)
75gunsalted butter
¼tsp.ground nutmeg
salt to taste
pepperto 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.