Description
Creamy Leeks in Cheese Sauce elevate simple vegetables into a luxurious French-inspired side dish that whispers comfort and elegance. Velvety leeks nestle under a golden, rich cheese blanket, promising to delight you with each sublime, indulgent bite.
Ingredients
Scale
Main Ingredients:
- 1 kilogram (2.2 pounds) leeks, trimmed, washed, and cut into 3 centimeters (1.2 inches) lengths
- 125 grams (4.4 ounces) Caerphilly cheese, crumbled
Sauce Ingredients:
- 50 grams (1.8 ounces) butter
- 25 grams (0.9 ounces) plain flour
- 300 milliliters (10.1 fluid ounces) milk
- 1 pinch nutmeg
- Salt
- Freshly ground black pepper
Topping Ingredient:
- 25 grams (0.9 ounces) fresh breadcrumbs
Instructions
- Carefully trim and wash leeks, ensuring no dirt remains between layers.
- Position leeks vertically in a steamer, maintaining even arrangement. Steam at medium heat for 8-10 minutes until vegetables become tender but retain slight firmness.
- Drain leeks completely, gently pressing out excess moisture with kitchen towel.
- Create roux by melting butter in heavy-bottomed saucepan over medium-low temperature, whisking flour smoothly into melted butter for approximately 60 seconds.
- Gradually introduce milk, continuously stirring with whisk to prevent lumps from forming. Simmer sauce until it thickens and coats back of spoon, approximately 3-4 minutes.
- Incorporate majority of cheese into sauce, stirring until completely melted. Season with salt, freshly ground pepper, and delicate hint of nutmeg.
- Transfer steamed leeks into ceramic baking dish, arranging them in single layer.
- Pour velvety cheese sauce evenly over leeks, ensuring complete coverage.
- Sprinkle remaining cheese and breadcrumbs across surface, creating appetizing golden topping.
- Dot surface with small butter fragments to enhance browning.
- Position under preheated grill at 200°C for 5-7 minutes until topping transforms into crispy, golden-brown crust with bubbling edges.
Notes
- Choose fresh, firm leeks with bright green tops for the best flavor and texture.
- Thoroughly wash leeks to remove all sand and dirt trapped between layers before cooking.
- For a lighter version, swap full-fat milk with skimmed milk or use vegetable stock instead of butter.
- Experiment with different cheese combinations like gruyère or blue cheese for a unique twist on the classic recipe.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Steaming
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 234 kcal
- Sugar: 4 g
- Sodium: 370 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 45 mg