1/1 Photo of Leeks in Cheese Sauce
We eat alot of leeks here in Belgium. This has to be one of my favorite ways to prepare and eat them. The cheese sauce doesn't overpower or mask their flavor, it simply complements it.
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- 1Pre-heat oven to 200°C.
- 2Cut the root-ends from the leeks, and cut them in 5 cm (2 inch) pieces, keeping only the white parts and the tender green inner parts; wash well in water.
- 3Place the leeks in boiling water and simmer for 10 minutes; drain well, then arrange in a baking dish (I use a 1 1/2 liter size that is 14 1/2 cm square).
- 4As your leeks are simmering, put the milk, flour, butter, and bay leaf in a saucepan, and mix well.
- 5Bring to the boil, whisking continuously; simmer for 2 to 3 minutes, until the mixture thickens.
- 6Add garlic powder, salt, mustard powder and nutmeg, then 3/4 of the grated cheese, whisking until it is completely melted.
- 7Remove the bayleaf, then pour the cheese sauce over the leeks.
- 8Top with remaining cheddar, and bake 20-30 minutes, until golden.
- 9If possible, let stand 5-10 minutes before serving to allow the cheese sauce to further"set" and to avoid burning your mouth.
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Nutritional Facts for Leeks in Cheese Sauce
Serving Size: 1 (239 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 304.1
- Calories from Fat 167
- Total Fat 18.5 g
- Saturated Fat 11.5 g
- Cholesterol 57.6 mg
- Sodium 315.9 mg
- Total Carbohydrate 22.9 g
- Dietary Fiber 1.8 g
- Sugars 3.6 g
- Protein 12.5 g