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
Scale
- 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.