Delia Smith’s Leeks in Cheese Sauce is made with leeks, butter, flour, milk, mustard, cheddar cheese, and breadcrumbs. This traditional Leeks in Cheese Sauce recipe creates a hearty side dish that takes about 35 minutes to prepare and can serve up to 4 people.
Delia Smith Leeks In Cheese Sauce Ingredients
- 4 slender leeks (575g / 1lb 4½oz), trimmed
- 20g / ¾oz butter (1½ tbsp), plus extra for greasing
- 20g / ¾oz plain flour (2½ tbsp)
- 200ml / 7fl oz milk (¾ cup), semi-skimmed or full-fat
- 1 tsp English or Dijon mustard
- 100g / 3½oz mature cheddar cheese (1 cup), finely grated
- 2 tbsp dried white breadcrumbs (optional)
- Salt and freshly ground black pepper, to taste
How To Make Delia Smith Leeks In Cheese Sauce
- Preheat the oven: to 220°C / 200°C Fan / Gas 7 / 425°F. Lightly butter a 1-litre / 1¾ pint (4-cup) baking dish.
- Prepare the leeks: Trim the leeks, leaving the white part and some green. Cut into 3cm / 1¼in pieces. Third-fill a medium saucepan with water and bring to a boil. Add the leeks and cook for 5 minutes, or until tender. Drain, reserving 100ml / 3½fl oz of the cooking water.
- Make the cheese sauce: Return the pan to the heat, melt the butter, then stir in the flour and cook for 10–15 seconds. Gradually add the milk and reserved cooking water, whisking to make a smooth, creamy sauce. Stir in the mustard, half the cheese, and season with salt and pepper. Simmer for 1–2 minutes.
- Assemble the dish: Scatter the leeks in the baking dish, pour the sauce over, and mix the remaining cheese with breadcrumbs (if using). Sprinkle over the top.
- Bake: for 12–15 minutes, or until bubbling and golden brown.
Recipe Tips
- Cut the leeks evenly: Ensure all leek pieces are roughly the same size (about 3cm / 1¼in) to ensure even cooking.
- Use a whisk for the sauce: When adding milk to the flour and butter mixture, use a whisk to prevent lumps and create a smooth, creamy sauce.
- Taste the sauce before baking: Adjust the seasoning with salt, pepper, or extra mustard to suit your taste before pouring it over the leeks.
- Don’t skip the reserved cooking water: Adding the reserved leek water to the sauce enhances the flavor and ensures the sauce is not too thick.
- Bake until golden and bubbly: Keep an eye on the dish during baking; remove it from the oven as soon as the top turns golden brown to prevent the cheese from drying out.
What To Serve With Leeks In Cheese Sauce?
This creamy leek in Cheese Sauce pairs well with roasted chicken, baked fish, a crisp green salad, or steamed vegetables. It can also be served alongside mashed potatoes, quinoa, crusty bread, or a simple rice pilaf for a tasty dinner.
How To Store Leftovers Leeks In Cheese Sauce?
- Refrigerate: Let the leftover Leeks in Cheese Sauce cool down to room temperature. Then, put it in an airtight container and store it in the fridge for up to 2 days.
- Freeze: It’s not a good idea to freeze this dish because the sauce can separate and become grainy when thawed. It’s best to enjoy it fresh or after refrigerating.
How To Reheat Leftovers Leeks In Cheese Sauce?
- In The Oven: Preheat the oven to 180°C / 160°C Fan / Gas 4 / 350°F. Place the leeks in cheese sauce in an oven-safe dish and cover with foil. Heat for 15–20 minutes or until hot and bubbly.
- In The Microwave: Transfer the leeks in cheese sauce to a microwave-safe dish. Heat on medium power for 2–3 minutes, stirring halfway through, until fully warmed.
- On the Stove: Place the leeks in cheese sauce in a saucepan over low heat. Stir frequently for about 5–7 minutes, until heated through. Add a splash of milk if the sauce thickens too much.
Delia Smith Leeks In Cheese Sauce Nutrition Facts
Serving Size: 1 serving (about 1 cup)
- Calories: 270
- Total Fat: 16g
- Saturated Fat: 9g
- Cholesterol: 50mg
- Sodium: 450mg
- Potassium: 300mg
- Total Carbohydrate: 20g
- Dietary Fiber: 2g
- Sugars: 7g
- Protein: 12g
Try More Delia Smith Recipes:
- Delia Smith Vegetarian Shepherd’s Pie
- Delia Smith Rhubarb Crumble
- Delia Smith Shortcrust Pastry
- Delia Smith Pork Pie
Delia Smith Leeks In Cheese Sauce
Description
Delia Smith’s Leeks in Cheese Sauce is made with leeks, butter, flour, milk, mustard, cheddar cheese, and breadcrumbs. This traditional Leeks in Cheese Sauce recipe creates a hearty side dish that takes about 35 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat the oven: to 220°C / 200°C Fan / Gas 7 / 425°F. Lightly butter a 1-litre / 1¾ pint (4-cup) baking dish.
- Prepare the leeks: Trim the leeks, leaving the white part and some green. Cut into 3cm / 1¼in pieces. Third-fill a medium saucepan with water and bring to a boil. Add the leeks and cook for 5 minutes, or until tender. Drain, reserving 100ml / 3½fl oz of the cooking water.
- Make the cheese sauce: Return the pan to the heat, melt the butter, then stir in the flour and cook for 10–15 seconds. Gradually add the milk and reserved cooking water, whisking to make a smooth, creamy sauce. Stir in the mustard, half the cheese, and season with salt and pepper. Simmer for 1–2 minutes.
- Assemble the dish: Scatter the leeks in the baking dish, pour the sauce over, and mix the remaining cheese with breadcrumbs (if using). Sprinkle over the top.
- Bake: for 12–15 minutes, or until bubbling and golden brown.
Notes
- Cut the leeks evenly: Ensure all leek pieces are roughly the same size (about 3cm / 1¼in) to ensure even cooking.
- Use a whisk for the sauce: When adding milk to the flour and butter mixture, use a whisk to prevent lumps and create a smooth, creamy sauce.
- Taste the sauce before baking: Adjust the seasoning with salt, pepper, or extra mustard to suit your taste before pouring it over the leeks.
- Don’t skip the reserved cooking water: Adding the reserved leek water to the sauce enhances the flavor and ensures the sauce is not too thick.
- Bake until golden and bubbly: Keep an eye on the dish during baking; remove it from the oven as soon as the top turns golden brown to prevent the cheese from drying out.
Delia Smith Leeks In Cheese Sauce