Prep 10 mins
Cook 40 mins
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.
- 4 large leeks
- 450 ml milk
- 110 g grated cheddar cheese, divided
- 25 g flour
- 25 g unsalted butter
- 1 bay leaf
- 1⁄8 teaspoon garlic powder
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon mustard powder
- 1⁄8 teaspoon ground nutmeg
- Pre-heat oven to 200°C.
- Cut 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.
- Place 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).
- As your leeks are simmering, put the milk, flour, butter, and bay leaf in a saucepan, and mix well.
- Bring to the boil, whisking continuously; simmer for 2 to 3 minutes, until the mixture thickens.
- Add garlic powder, salt, mustard powder and nutmeg, then 3/4 of the grated cheese, whisking until it is completely melted.
- Remove the bayleaf, then pour the cheese sauce over the leeks.
- Top with remaining cheddar, and bake 20-30 minutes, until golden.
- If possible, let stand 5-10 minutes before serving to allow the cheese sauce to further"set" and to avoid burning your mouth.
Made this with sweet, tender young leeks. Very easy to prepare, and delicious.
Gorgeous receipe and easy to follow
I loved the cheese sauce, it was perfect. This was my first time eating leeks au gratin and I quite liked it, but found the leeks a bit stronger tasting than I thought they would be. I will certainly make this again and I thank you for the recipe.