Forget cauliflower cheese, cheesy leeks is one of our favourite side dishes. We've packed ours with four different types of cheese - Cheddar, Gruyere, Brie and Parmesan to make the ultimate cheese concoction.
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Yields:
4
Prep Time:
10 mins
Total Time:
35 mins
Ingredients
400 g leeks, cut into rounds
30 g unsalted butter
30 g plain flour
300 ml milk
100 g Cheddar
50 g Brie
50 g Gruyere
1 Tbsp. wholegrain mustard
1 tsp. finely chopped fresh thyme leaves
20 g panko breadcrumbs and 10g grated Parmesan cheese mixed together in a bowl
Directions
Step 1Bring a pan of heavily salted water to the boil. Add leeks, and cook for approx. 2 minutes, to slightly soften them. Immediately refresh under running cold water, to cool them down as quick as possible. Set aside.
Step 2In a heavy bottomed saucepan over medium heat, add your butter and allow it to melt. Add your flour and stir for 3-4 minutes until the mixture starts to lightly brown in colour and smells slightly nutty. Gradually add in your milk, stirring continuously, until your white sauce begins to thicken. Then add in your cheese, mustard and thyme, and stir over a low heat until cheese is fully melted.
Step 3Add your leeks to the bottom of an ovenproof casserole dish. Pour your cheese sauce over, sprinkle over your cheesy breadcrumbs and bake in the oven for 10-15minutes, until golden and bubbling. Serve as a side to your favourite roast.
Matthew Lockwood is a professional chef and recipe developer with over 20 years of experience working in the hospitality and catering industry, both in the kitchen and out.
When Matthew isn't developing recipes, he's out running with his spaniel Pickle, and training for Hyrox.
