This dish is really simple and it yields delicious results. Serve this as a side dish at Sunday dinner for a bit of a twist on tradition.
- 4 medium leeks
- 1 clove garlic
- 350ml skimmed milk
- 30g butter
- 4 tbsp. plain flour
- 75g strong cheddar cheese
- Salt and pepper
Preheat the oven to 200C and grease a baking dish with some butter.
Wash the leeks and then cut the leeks in half lengthways before finely slicing them.
Melt the butter in a saucepan and once it’s foaming, add the flour and stir well to combine. Continue cooking the flour and butter out for around five minutes until it changes colour, and then add the milk very gradually, stirring constantly, until you have a smooth white sauce.
Add the cheese and season the sauce well with salt and pepper. Mince the garlic clove and add this to the sauce, stirring until combined. Cook the sauce for another two minutes or so until the cheese has melted and the sauce has thickened.
Arrange the leeks in a layer on the bottom of the baking dish and then cover the leeks with the sauce.
Cook the leeks for half an hour until the sauce is bubbling and the leeks and tender.