Easy cheesy leeks

Ingredients

• 1 tbsp olive oil
• 20g butter, plus extra for the tin
• 6 leeks, washed and finely sliced
• 2 garlic cloves, bashed and peeled but left whole
• 10g thyme sprigs
• 50g parmesan or vegetarian alternative, finely grated
• 50g fresh breadcrumbs
• For the cheese sauce
• 20g butter
• 20g plain flour
• 300ml whole milk
• ½ whole nutmeg, grated
• 1½ tbsp Dijon mustard
• 75g gruyère or vegetarian alternative, grated
• 150g mild cheddar, grated
   

Description

STEP 1

Set a large, deep pan over a medium-low heat and warm the oil and butter. When foaming, add the leeks, garlic and thyme along with a generous pinch of salt.

STEP 2

Cook for 25-30 mins with the lid on, stirring frequently, until the leeks are completely softened and beginning to caramelise around the edges. Remove the thyme sprigs and discard.

STEP 3

Meanwhile, make the sauce. Melt the butter in a pan over a medium heat, then stir in the flour. Cook for 1 min. Pour in the milk in a steady stream, whisking constantly, until you have a thick sauce, about 6-8 mins. When it comes to the boil, remove from the heat and stir in the nutmeg, mustard and both cheeses. Season, then stir in the leeks.

STEP 4

Heat the oven to 200C/180C fan/gas 6. Lightly butter an ovenproof dish around 23cm wide. Mix the parmesan and breadcrumbs with a generous pinch of black pepper.

STEP 5

Pour the leek mix into the dish. Will keep chilled for up to two days and frozen for up a month. Sprinkle with the parmesan crumbs and bake for 25-30 mins (5 mins longer if chilled, and an extra 10-15 mins from frozen), until golden.