Delia Smith Leeks In Cheese Sauce Recipe

This easy leeks in cheese sauce recipe is warm, creamy, and full of flavor. It’s perfect as a light main dish or a tasty side. The soft leeks and cheesy topping go so well together, and it’s ready in just 30 minutes!

Ingredients Needed:

• 1 kg leeks 
• 50 g butter
• 25 g plain flour
• 300 ml milk
• salt and freshly ground black pepper
• pinch nutmeg
• 125 g Caerphilly Cheese
• 25 g fresh breadcrumbs 

How To Make Leeks In Cheese Sauce Recipe?

1. Steam the leeks: Place the leeks in a steamer and steam for 5–10 minutes until just tender. Drain them well.
2. Make the cheese sauce: In a small saucepan, melt 25g of the butter. Stir in the flour and cook gently for 1 minute, then take off the heat.
3. Add milk: Slowly pour in the milk while stirring until smooth. Put the pan back on low heat and stir until the sauce thickens.
4. Add cheese and seasoning: Crumble most of the cheese into the sauce and stir until melted. Season with salt, pepper, and a pinch of nutmeg.
5. Assemble the dish: Put the steamed leeks in a shallow ovenproof dish. Pour the cheese sauce over the top.
6. Add topping: Sprinkle the breadcrumbs and the rest of the cheese on top. Dot with the remaining butter.
7. Grill to finish: Place under a hot grill and cook until golden and bubbling on top.

Recipe Tips:

• Dry the leeks well after steaming: If the leeks are too wet, the cheese sauce will become runny. Let them drain fully or pat them gently with a clean towel.
• Melt the cheese slowly on low heat: Don’t rush this step. If the cheese gets too hot too fast, it can turn grainy instead of smooth.
• Use a whisk when adding milk: Stir the milk slowly into the flour and butter using a whisk to keep the sauce smooth and lump-free.
• Taste the sauce before adding to the dish: Check the flavor and adjust the salt, pepper, or nutmeg before pouring over the leeks.
• Grill just until golden: Keep an eye on the grill—too long and the top can burn. You want it lightly golden and crisp, not dry or dark.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover leeks in cheese sauce cool down to room temperature. Then, cover the dish or place the leftovers in an airtight container and store them in the fridge for up to 2 days.
• Reheat: Place the leftovers in a non-stick pan over low heat. Stir often and heat slowly until warmed through. Add a splash of milk if the sauce looks too thick.

Nutrition Facts:

• Calories: 274 kcal
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 43mg
• Sodium: 364mg
• Potassium: 403mg
• Total Carbohydrate: 32g
• Dietary Fiber: 3g
• Sugars: 9g
• Protein: 8g

Try More Delia Smith Recipes:

• Delia Smith Marzipan Recipe
• Delia Smith Sausage Rolls Recipe

Delia Smith Leeks In Cheese Sauce Recipe

Course: Side DishCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

274

kcal

This easy leeks in cheese sauce recipe is warm, creamy, and full of flavor. It’s perfect as a light main dish or a tasty side. The soft leeks and cheesy topping go so well together, and it’s ready in just 30 minutes!

Ingredients

• 1 kg leeks 

• 50 g butter

• 25 g plain flour

• 300 ml milk

• salt and freshly ground black pepper

• pinch nutmeg

• 125 g Caerphilly Cheese

• 25 g fresh breadcrumbs 

Directions

• Steam the leeks: Place the leeks in a steamer and steam for 5–10 minutes until just tender. Drain them well.
• Make the cheese sauce: In a small saucepan, melt 25g of the butter. Stir in the flour and cook gently for 1 minute, then take off the heat.
• Add milk: Slowly pour in the milk while stirring until smooth. Put the pan back on low heat and stir until the sauce thickens.
• Add cheese and seasoning: Crumble most of the cheese into the sauce and stir until melted. Season with salt, pepper, and a pinch of nutmeg.
• Assemble the dish: Put the steamed leeks in a shallow ovenproof dish. Pour the cheese sauce over the top.
• Add topping: Sprinkle the breadcrumbs and the rest of the cheese on top. Dot with the remaining butter.
• Grill to finish: Place under a hot grill and cook until golden and bubbling on top.

Notes

• Dry the leeks well after steaming: If the leeks are too wet, the cheese sauce will become runny. Let them drain fully or pat them gently with a clean towel.
• Melt the cheese slowly on low heat: Don’t rush this step. If the cheese gets too hot too fast, it can turn grainy instead of smooth.
• Use a whisk when adding milk: Stir the milk slowly into the flour and butter using a whisk to keep the sauce smooth and lump-free.
• Taste the sauce before adding to the dish: Check the flavor and adjust the salt, pepper, or nutmeg before pouring over the leeks.
• Grill just until golden: Keep an eye on the grill—too long and the top can burn. You want it lightly golden and crisp, not dry or dark.