Jamie Oliver Leeks in Cheese Sauce is a classic British side dish where tender leeks are gently baked in a homemade cheese sauce made from butter, flour, milk, and a generous helping of mature cheddar. The leeks are softened first, either by boiling or sautéing, then nestled into the sauce and baked until bubbling and golden. It’s a cozy, crowd-pleasing dish that elevates any meal.
Leeks – 3 large (trimmed, cleaned, and sliced lengthwise or into chunks)
Butter – 40g (about 3 tablespoons)
Plain flour – 2 tablespoons
Milk – 400ml (1¾ cups)
Mature cheddar cheese – 100g, grated
Dijon mustard – 1 teaspoon (optional, but adds flavor)
Salt and black pepper – to taste
Fresh thyme or parsley – for garnish (optional)
Trim and wash the leeks well to remove any dirt between the layers.
Slice them lengthwise or into thick rounds.
Steam or boil the leeks for 5–7 minutes until just tender. Drain and set aside.
Melt the butter in a saucepan over medium heat.
Stir in the flour and cook for 1–2 minutes, whisking to form a roux.
Gradually add the milk, whisking constantly to avoid lumps.
Cook until the sauce thickens and coats the back of a spoon.
Add the grated cheese and mustard (if using), and stir until melted and smooth.
Season with salt and pepper to taste.
Preheat your oven to 200°C (180°C fan) / 400°F.
Arrange the leeks in a baking dish and pour the cheese sauce evenly over the top.
Optional: Sprinkle extra cheese or breadcrumbs on top for a golden crust.
Bake for 20 minutes, or until bubbling and lightly browned on top.
Garnish with chopped fresh parsley or thyme if desired.
Serve hot alongside roast chicken, beef, lamb, or on its own with crusty bread.
Find it online: https://britishbakingrecipes.co.uk/leeks-in-cheese-sauce/