Delia Smith Leeks In Cheese Sauce

Right — let’s get something off my chest. I used to think leeks were the dull cousin of the onion. You know, the one you politely push to the side of the roast. But then I tried Delia Smith’s Leeks in Cheese Sauce — and suddenly I understood why the woman is basically Britain’s fairy godmother of home cooking.

This dish taught me a lesson: when you treat leeks right — and smother them in a silky Caerphilly cheese sauce — they become something to crave. The key? Balance. Creamy but not claggy. Cheesy but not overpowering. And it doesn’t try too hard. It’s comfort food with its slippers on. This version sticks close to Delia’s original, because — let’s be honest — she nailed it.

Ingredients List

• 1 kg leeks, trimmed, washed, and cut into 3cm lengths — sweet and mellow when steamed properly.
• 50g butter — use some for the roux, save a knob for dotting on top.
• 25g plain flour — the base of your sauce; don’t skip to cornflour here.
• 300ml milk — whole milk, if you can. It’s not the time for skimmed.
• Salt and freshly ground black pepper
• Pinch of nutmeg — subtle but warming. I always add a touch more than Delia says.
• 125g Caerphilly cheese, crumbled — or a decent crumbly Cheddar if you can’t find Caerphilly.
• 25g fresh breadcrumbs — adds crunch, especially when golden under the grill.

How to Make It (Instructions)

1. Steam the leeks for 5–10 minutes until soft but not mushy. Drain well. And I mean well. No one wants watery cheese sauce.
2. Make a roux: In a small saucepan, melt 25g of the butter. Stir in the flour and cook gently for 1 minute. It’ll smell slightly nutty — that’s your cue.
3. Add the milk slowly, stirring constantly to avoid lumps. I once dumped it in all at once. Regret. Sticky, claggy regret.
4. Bring to a low simmer, stirring until thickened. Don’t walk off. This sauce needs you.
5. Add most of the cheese, stirring until melted. Season with salt, pepper, and that little hit of nutmeg.
6. Layer it up: Tip the drained leeks into a small baking dish. Pour over the sauce — don’t worry if it seems like a lot.
7. Top with breadcrumbs and the remaining cheese. Dot with the leftover butter (don’t skip this — it browns up beautifully).
8. Grill on high until bubbling and golden. If it starts to catch, move it down a shelf. I speak from scorched experience.

Common Mistakes

Why is my sauce grainy?
You likely overheated the cheese or added it too fast. Melt it in gently on low heat and stir steadily.

My leeks are soggy — what went wrong?
They probably weren’t drained well after steaming. Give them a few minutes in a colander and even a gentle press.

Can I use pre-grated cheese?
Technically yes, but freshly crumbled or grated cheese melts better and tastes fresher. Pre-grated often has anti-caking agents.

I burnt the topping — help?
We’ve all been there. Watch the grill closely — it only takes a minute to go from golden to torched. I set a timer now.

Why did mine taste bland?
Salt the sauce properly and taste it. Caerphilly is subtle, so seasoning is key. Don’t forget the nutmeg.

Storage and Reheating Tips

Fridge: Store in an airtight container for up to 3 days. Reheat gently to avoid splitting the sauce.

Freezer: Yes, but the texture will soften. Cool fully before freezing. Wrap tightly.

Reheat in Oven: Cover with foil and bake at 160°C until warm (about 15 mins).

Microwave: Low power, short bursts, stirring halfway.

Stovetop: Reheat over low heat in a saucepan. Add a splash of milk if needed.

What to Serve With It

• Roast chicken — soft, cheesy leeks and crispy chicken skin? Match made in heaven.
• Baked salmon — the creaminess complements the fish beautifully.
• Crusty bread and a poached egg — for a lazy lunch or light supper, this combo sings.

FAQ Section

Can I make this gluten-free?
Yes — swap plain flour for a gluten-free blend and use GF breadcrumbs.

Can I prepare it in advance?
Absolutely. Assemble it, cover, and chill. Grill just before serving.

What can I use instead of Caerphilly cheese?
Try crumbly mature Cheddar, Lancashire, or Gruyère. Choose something that melts well but still has character.

Can I add bacon or ham?
Oh yes. A handful of crisp bacon bits or torn cooked ham stirred into the sauce is lovely.

Try More Recipes:

• Delia Smith Rock Cake Recipe
• Delia Smith Chocolate Fudge Cake
• Delia Smith Ginger Cake
• Delia Smith Venison Sausage Casserole