Delia Smith’s Leeks in Cheese Sauce is a delightful and comforting side dish that pairs tender, buttery leeks with a rich and creamy cheese sauce. This classic British dish is perfect for elevating simple ingredients into something special. Whether served alongside a roast or as part of a vegetarian meal, this dish offers a wonderful balance of flavors. It’s quick to prepare, takes around 30 minutes, and provides a satisfying, savory experience.
What is Delia Smith Leeks In Cheese Sauce?
Delia Smith’s version of leeks in cheese sauce involves gently cooking the leeks until tender, then coating them with a smooth, cheesy béchamel sauce. The leeks add a subtle sweetness, which balances the rich and savory sauce made from milk, butter, flour, and cheese. This comforting dish is both simple and elegant, making it a favorite in British cuisine for its versatility and delicious flavor.
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Why You Should Try This Recipe
- Easy to prepare with basic ingredients.
- Perfect as a side dish for a variety of meals.
- Rich, creamy sauce that complements the natural sweetness of leeks.
- Ideal for vegetarians and pairs well with many mains.
- Great for meal prep—reheats beautifully for next-day leftovers.
- Comfort food at its best with minimal effort.
Ingredients Needed to Make Delia Smith Leeks In Cheese Sauce
- 4 large leeks – trimmed, washed, and cut into 2-inch pieces.
- 40g (1.4 oz) butter – for sautéing the leeks and making the sauce.
- 40g (1.4 oz) plain flour – to thicken the cheese sauce.
- 300ml (10 fl oz) whole milk – for a creamy, rich texture.
- 100g (3.5 oz) mature cheddar cheese – grated, for a sharp, savory flavor.
- 1 teaspoon mustard powder – to enhance the cheese flavor.
- Salt and pepper – to taste.
Equipment
- Medium saucepan
- Whisk
- Large frying pan
- Wooden spoon
- Measuring cups and spoons
- Ovenproof dish (optional if baking)
Instructions to Make Delia Smith Leeks In Cheese Sauce
- Prepare the leeks: Trim the leeks and cut them into even 2-inch pieces. Rinse thoroughly to remove any dirt.
- Cook the leeks: Heat a large frying pan over medium heat, add a knob of butter, and sauté the leeks until they are soft but still hold their shape. This should take about 8-10 minutes. Remove from heat and set aside.
- Make the roux: In a separate saucepan, melt the remaining butter over low heat. Stir in the flour and cook for about 1-2 minutes to form a roux, stirring constantly to avoid burning.
- Add the milk: Gradually add the milk to the roux, whisking continuously to create a smooth, lump-free sauce. Cook over medium heat until the sauce thickens.
- Add the cheese: Stir in the grated cheddar cheese and mustard powder until the cheese has melted and the sauce is smooth. Season with salt and pepper to taste.
- Combine the leeks and sauce: Pour the cheese sauce over the cooked leeks, making sure they are fully coated.
- Optional bake: For a crispy finish, transfer the leeks and sauce to an ovenproof dish and bake in a preheated oven at 180°C (350°F) for 10-15 minutes until golden and bubbling.
What Goes Well With Delia Smith Leeks In Cheese Sauce
- Roast chicken: A classic pairing for a wholesome meal.
- Grilled lamb chops: The richness of the sauce complements the savory lamb.
- Baked potatoes: The creamy sauce is perfect with soft, fluffy potatoes.
- Pan-seared fish: The delicate flavor of white fish pairs well with the creamy leeks.
- Pasta dishes: Serve alongside pasta for a creamy, cheesy addition.
- Steamed vegetables: A great way to add flavor to a healthy meal.
Expert Tips for Making the Best Delia Smith Leeks In Cheese Sauce
- Don’t overcook the leeks: Keep them tender but firm to avoid them becoming mushy.
- Use mature cheddar: It adds a stronger flavor to balance the creaminess of the sauce.
- Whisk the sauce well: Ensures no lumps and a smooth, silky texture.
- Add a touch of nutmeg: A pinch of nutmeg can enhance the overall flavor of the cheese sauce.
- Choose whole milk: For the richest and creamiest sauce, whole milk is best.
- Serve immediately: This dish is best enjoyed right after it’s made, while the sauce is still warm and creamy.
Easy Variations of Delia Smith Leeks In Cheese Sauce
- Swap the cheese: Use Gruyère, Emmental, or a combination of cheeses for a different flavor profile.
- Add breadcrumbs: Top with breadcrumbs before baking for a crunchy texture.
- Incorporate bacon: Fry bacon lardons and mix them into the leeks for added smokiness.
- Use spring onions: If you don’t have leeks, spring onions work well as a substitute.
- Add herbs: Fresh thyme or parsley can add a lovely herbal note to the dish.
Best Practices to Store Delia Smith Leeks In Cheese Sauce
- Refrigerate leftovers: Store in an airtight container in the fridge for up to 3 days.
- Freeze in portions: This dish freezes well in individual portions for up to 2 months.
- Use glass containers: For the best flavor preservation, use glass containers to store.
- Allow to cool before refrigerating: Let the dish cool completely before storing to avoid condensation.
Best Practices to Reheat Delia Smith Leeks In Cheese Sauce
- Stovetop method: Gently reheat on the stovetop, adding a splash of milk to loosen the sauce.
- Microwave in intervals: Reheat in 30-second intervals, stirring between to ensure even heating.
- Oven method: If baked, reheat in the oven at 160°C (320°F) for 10-12 minutes until warmed through.
How Can I Make Delia Smith Leeks In Cheese Sauce Healthier?
- Use low-fat milk: Substitute whole milk with low-fat or skim milk to reduce the richness.
- Reduce the cheese: Use less cheese or opt for a lighter variety.
- Skip the butter: Try using olive oil or a butter substitute to cut down on saturated fat.
- Add more vegetables: Mix in spinach or broccoli to increase the nutrient content.
Nutrition Value (per serving)
- Calories: 300
- Protein: 12g
- Fat: 20g
- Carbohydrates: 15g
- Fiber: 4g
FAQs
Can I make Delia Smith Leeks in Cheese Sauce ahead of time?
Yes, you can prepare the leeks and cheese sauce ahead of time and store them separately in the fridge for up to 24 hours. When ready to serve, simply combine the leeks and sauce, then bake or heat them through on the stovetop.
Can I use a different cheese for the sauce?
Absolutely! While mature cheddar is recommended for its strong flavor, you can use other cheeses like Gruyère, Emmental, or a mix of cheeses. Just make sure the cheese melts well for a smooth sauce.
How do I prevent the cheese sauce from becoming lumpy?
To avoid lumps, add the milk to the roux (butter and flour mixture) slowly while whisking constantly. This ensures a smooth, velvety sauce. If lumps do form, you can strain the sauce or blend it to achieve the right texture.
Can I freeze Leeks in Cheese Sauce?
Yes, this dish freezes well. Let it cool completely, then transfer to an airtight container or freezer bag. It can be frozen for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the oven.
Final Words
Delia Smith’s Leeks in Cheese Sauce is the perfect balance of simplicity and indulgence. Whether served as a side dish or a standalone comfort meal, its creamy texture, and bold flavors are sure to please everyone at the table. Give it a try and enjoy this classic, comforting dish today!
More By British Baking Recipes
- Jamie Oliver Slow Cooker Chicken Cacciatore
- Jamie Oliver Slow Cooker Chicken Casserole
- Jamie Oliver Slow Roast Leg of Lamb
- James Martin Slow-cooked Brisket
- Delia Smith Slow Cooker Brisket
Delia Smith Leeks In Cheese Sauce
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Side Dish
- Method: Sautéing
- Cuisine: British
Description
Delia Smith’s version of leeks in cheese sauce involves gently cooking the leeks until tender, then coating them with a smooth, cheesy béchamel sauce. The leeks add a subtle sweetness, which balances the rich and savory sauce made from milk, butter, flour, and cheese. This comforting dish is both simple and elegant, making it a favorite in British cuisine for its versatility and delicious flavor.
Ingredients
- 4 large leeks – trimmed, washed, and cut into 2-inch pieces.
- 40g (1.4 oz) butter – for sautéing the leeks and making the sauce.
- 40g (1.4 oz) plain flour – to thicken the cheese sauce.
- 300ml (10 fl oz) whole milk – for a creamy, rich texture.
- 100g (3.5 oz) mature cheddar cheese – grated, for a sharp, savory flavor.
- 1 teaspoon mustard powder – to enhance the cheese flavor.
- Salt and pepper – to taste.
Instructions
- Prepare the leeks: Trim the leeks and cut them into even 2-inch pieces. Rinse thoroughly to remove any dirt.
- Cook the leeks: Heat a large frying pan over medium heat, add a knob of butter, and sauté the leeks until they are soft but still hold their shape. This should take about 8-10 minutes. Remove from heat and set aside.
- Make the roux: In a separate saucepan, melt the remaining butter over low heat. Stir in the flour and cook for about 1-2 minutes to form a roux, stirring constantly to avoid burning.
- Add the milk: Gradually add the milk to the roux, whisking continuously to create a smooth, lump-free sauce. Cook over medium heat until the sauce thickens.
- Add the cheese: Stir in the grated cheddar cheese and mustard powder until the cheese has melted and the sauce is smooth. Season with salt and pepper to taste.
- Combine the leeks and sauce: Pour the cheese sauce over the cooked leeks, making sure they are fully coated.
- Optional bake: For a crispy finish, transfer the leeks and sauce to an ovenproof dish and bake in a preheated oven at 180°C (350°F) for 10-15 minutes until golden and bubbling.
