This has to be my favourite side dish to have with any roast dinner. It is also a great way to use leeks.
I am going to being this post in a very cliche blog way. Sorry. But growing up my mum made this dish and it was always my favourite. Leeks baked in white sauce is such a simple side dish to make and one that I am sure your family will enjoy.
Leeks
I have to say I find leeks to be such an underrated vegetable. So many people have said to me after having this dish that they have either never eaten leeks before or had never cooked with them. That is such a shame.
The leek comes from the Alium family which is the same as all onions. Although they have a milder flavour compared to other onions. especially when cooked when they become quite sweet.
I have always thought they look like a giant spring onion.
Did you know that the leek is one of Wales national emblems. According to wikipedia the legend goes, King Cadwaldr of Gwynedd ordered Welsh soldiers to identify themselves by wearing the leek on their armour in an ancient battle.
The white sauce
The base white sauce for this recipe is bechamel. You can find my in depth recipe here on my blog.
There are a few variations to this sauce that you might like to try.
One is by adding cheese. A blend of gruyere and parmesan works really well.
You can also add in different herbs and spices a few that I like to go between include. Parsley, thyme, nutmeg, and mustard powder
Fresh garlic is aso a very yummy addition.
Now they are all just suggested additions you don’t need to add anything extra if you don’t want to. That is traditionally how I would make it.
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The tools you will need
- Medium Saucepan
- Wooden spoon or spatula
- Balloon whisk
- Measuring spoons
- Scales or measuring cups
- 8×8 or 7×9 Ovenproof baking dish. I always use my Le Creuset dish, it is the perfect size and I think it is so pretty to serve out of. Here is a link to one that is very similar to mine.
Ingredients you need
The main ingredient for this dish are Leeks. You eat the white and pale part of a leek. The dark green stems you will cut off and discard.
For the bechamel based white sauce you will need
- All purpose flour
- Butter. I use unsalted because I like to add my own salt. But either salted or unsalted is fine you will just need to adjust the seasoning according to your taste.
- Milk. When I make a bechamel I like to warm the milk first this makes it easier to incorporate into the roux.
- Mustard powder.
- Sea salt and black pepper
These ingredients are optional you can add them if you choose to.
Cheese. I would suggest using a blend of gruyere and parmesan
Herbs like parsley or thyme would work well. I find these herbs are very underrated especially parsley. I love to add them to a lot of my recipes.
Garlic. I would only add 1 clove personally, it is added to compliment the dish and not over power it. Even though most of us love a nice garlicy dish.
How to make Leeks baked in a white sauce
Prep the leeks
Start by washing your leeks. Anyone who has bought leeks before know they tend to hold dirt between the layers.
The best way to wash leeks is to first cut of the dark green top and the root bottom. Then you want to cut the leek in half from top to bottom length wise. holding the two sides together run water down inside the leek.
Preheat the oven to 385F, 195C, Gas mark 5
You do not need to be precise, roughly chop the leeks into around 1cm pieces. Cutting them in a similar way you would usually cut a green/spring onion.
In a medium saucepan over a medium low heat, melt 2 tbsp of butter. When the butter has melted add the leeks. We are just wanting to saute them until they have just softened slightly. We call this sweating the leeks, be very careful that you don’t over cook them. They should still maintain their vibrant white/green colour, their moisture and butteriness. If you notice them browning turn the heat down.
In an overproof dish spoon in the leeks. Put to one side.
Make the Sauce
In the same saucepan without rinsing it out, using a medium, low heat setting add the milk. Heat it through so that it is warm not hot, just warmed is what we want. Pour it into a jug and set aside.
Adding the butter now to the same saucepan, melt over a medium heat.
Once the butter has melted add the flour mix into the butter to form a roux.
Using a balloon whisk gradually add the milk. Add a small amount once the milk is fully absorbed into the roux before adding more milk. I find around 100 mls at a time is perfect.
Continue adding the rest of the milk until it is all used.
You will want to stir the sauce often while it cooks and thickens. milk tends to catch easily to the bottom of you pan. We don’t want any burnt bits in our sauce. I have done this too many times to count. I tend to get distracted very easily. “Don’t do what I do, do what I say”.
The suace may appear thin at first but do not be tempted to add more milk, the sauce will thicken.
We are making more of a pouring sauce consistency rather than the typical coating bechamel sauce.
Season with the salt, pepper and mustard powder.
You can also add any other ingredients at this point like the cheese, herbs and garlic, if you have chosen to go this route.
Pour the sauce evenly over the leeks. I like to prob my wooden spoon in to make sure the sauce is right the way through the leeks.
Bake
Bake the leeks for 20-25 minutes until it is nice and bubbly. The top may also brown slightly.
This side dish pairs best with any roast dinner. It is my favourite way to have them. Especially if there are roast potatoes. My perfect roast potatoes recipe is coming soon.
Baked Leeks in a White Sauce
Ingredients
- 5 small or 3 large Leeks
White sauce
- 40g or 3 Tbsp unsalted butter
- 40g or 3 Tbsp all purpose flour
- 600 mls milk
- 1 1/2 Tsp mustard powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- Optional (see notes) : Cheese blend, herbs or garlic
Instructions
Preheat the oven to 380F, 195C, Gas mark 5
- Wash the leeks thoroughly, see my note below on the easiest way to do this.
- Roughly chop the leeks into 1cm pieces. Cutting them a bit like the way you would cut a green/spring onion.
- In a medium saucepan over a medium low heat, melt 2 tbsp of butter. When the butter has melted add the leeks. You want to saute them until they have just slightly softened, it is called sweating the leeks, Don't over cook them you don't want them to be mushy. You want them to maintain their moisture, firmness and importantly their butteriness. If you notice them browning turn the heat down.
- In a 8x8 or 7x9 ovenproof dish, spoon in the leeks. Put to one side.
Make the white sauce.
- In the same saucepan without rinsing it out warm the milk gently it doesn't need to be hot, just warmed is fine. Pour it into a jug.
- Add the butter to the saucepan and melt over a medium heat.
- Once the butter has melted add the flour mix into the butter to form a roux.
- Using a balloon whisk gradually add the milk. Add a small amount once the milk is fully absorbed into the roux before adding more milk. I have found adding around 100mls at a time works well.
- Continue adding the rest of the milk.
- You will want to stir the sauce often while it cooks and thickens. milk tends to catch easily to the bottom of you pan. We don't want burnt bits in our sauce.
- Do not be tempted to add more milk the sauce will thicken. For this dish we are making more of a pouring sauce consistency rather than the typical coating bechamel sauce.
- Season with the salt, pepper and mustard powder.
- You can also add any other ingredients at this point like the cheese, herbs and garlic.
- Pour the sauce over the leeks so it evenly covers them.
- Bake the leeks for 20-25 minutes until it is nice and bubbly. The top may also brown slightly.
This side dish pairs best with any roast dinner.
Notes
- The best way to wash leeks is to first cut of the dark green top and the root bottom. Then you want to cut the leek in half from top to bottom length wise. holding the two sides together run water down inside the leek.
- Additional ingredients you can add to the white sauce include a cheese blend I would suggest a gruyere and parmesan, or herbs like either thyme and parsley, you could also try adding a clove of garlic.
- For a more in depth bechamel sauce I have linked my recipe below.
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