Baking, Veggie mains

Baked leeks

As it’s St. David’s Day I thought we should have leeks for dinner. I baked them in a bechamel style sauce topped with cheese. Mop up the sauce with some crusty bread. This will serve two as the main part of a meal or four as a side dish.

So what do you need?

  • 500g white leek stalks
  • 20g butter
  • 2tbsp. plain flour
  • 300ml veg stock
  • 200ml cream
  • 1tsp. Dijon mustard
  • Salt & pepper
  • A bay leaf
  • 75g strong cheddar (grated)

So what do you do?

Melt the butter in a saucepan and mix in the flour to make a paste then add some of the stock and mix it in to dilute the paste, keeping it smooth. The add the rest of the stock and the cream. Add the bay leaf, mustard and some salt and pepper. Cook on a medium heat until it thickens. Cut the leeks into pieces 10-15 cms long and lay them in an oven proof dish, mine was a couple of layers deep. Then pour over the bechamel sauce and top with cheese. Bake in an oven at 175 degrees C / 350 F for about 40 – 45 mins until the leeks are tender and the cheese is nice and brown. If it’s not browing enough turn the oven up a bit for the last 10 mins.

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