Easy Cheesy Baked Leeks

Name: Easy Cheesy Baked Leeks
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Cuisine: British
Ingredients: 2-3 large leeks (approx. 750g); 100g butter; 50g plain flour; 600ml whole milk; 175 gruyere; 1/4 tsp nutmeg; salt and pepper, to taste

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Ready in just under 40 minutes, these Easy Cheesy Baked Leeks are the ultimate cold weather side dish! Leeks are softened in butter before being blanketed in a nutmeg-spiked white sauce and plenty of cheese before being baked in the oven until the cheese is golden and the leeks are bubbly - what could be better?!

Close up of a white baking dish of cheesy leeks with a spoonful taken out.

Forget cauliflower cheese, these Baked Cheesy Leeks are the hot, creamy, cheesy vegetable side dish you'll want to serve with your next Sunday Roast, with Christmas dinner (they also go really well with a Boxing Day ham) or even just on a chilly weeknight.

It takes just minutes to soften the leeks and whip up a simple white sauce leaving the oven to do most of the work while you get on with other things.

Why you will love this simple cheesy leeks recipe:

You can make these cheesy leeks ahead so they're great for entertaining.
It's a simple, classic recipe that will pair with so many dishes, but with the option to add more ingredients to make it the star of the show.
You can make them vegan by just switching in plant-based substitutes for the dairy products.

Ingredients:

Large leeks

Butter - it does not matter if you want to use salted or unsalted, just keep in mind which you used when adding salt to the rest of the dish!

Plain flour - labelled as all-purpose flour in the US.

Whole milk - this will give you the creamiest finish, but you can substitute semi-skimmed (half fat) milk instead.

Gruyere cheese - this is usually vegetarian, but do check if this matters to you!

Nutmeg - freshly grated nutmeg has the best flavour, but pre-grated nutmeg is much more convenient.

Salt and pepper

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

Substitutions and Variations:

Make it vegan - this is a really simple, classic recipe that will still work well with your favourite vegan butter, milk and cheese substitutes.

Change up the cheeses - we've used gruyere here for it's classic flavour and brilliant melting and browning capabilities (it's the ultimate cheese for a gratin!) but any hard cheese that grates or melts well will work in this recipe.

Add some extra crunch - sprinkle some breadcrumbs over the top of the cheesy leeks in the last 5 minutes of cooking to turn golden and make the topping nice and crunchy. Panko will work, or you can make your own!

Amp up the flavour of your white sauce - a spoonful of Dijon or English mustard will amp up the flavours if you're looking for something a little less delicate.

Add fresh herbs - if you have some in the garden, the leaves from a few sprigs of fresh thyme would be delicious here, add them to the leeks once you've removed them from the heat.

Overhead picture of cheesy baked leeks with a spoonful taken out and placed on a side plate.

Directions:

Here's a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.

Leeks being fried with butter in a shallow casserole.

ONE: Slice the leeks discarding the dark woody ends. Add to a shallow casserole or large frying pan with half the butter.

Leeks softened in butter in a shallow casserole.

TWO: Sauté until soft.

White sauce being whisked in a saucepan with the nutmeg and grater next to it.

THREE: For the white sauce, in a separate pan melt the remaining butter then add the flour, stir to create a paste then slowly whisk through the milk to create a smooth, glossy white sauce.

Add the nutmeg and ¾ the grated gruyere and stir to incorporate. Season to taste.

Overhead picture of a white baking dish of cheesy baked leeks.

FOUR: Add the leeks to a baking dish and top with the cheese sauce, mingle the leeks and sauce together with a fork then sprinkle over the remaining cheese.

Bake at 220C for 20 minutes or until the top golden.

Cooking Tips:

Get ahead - you can cook the leeks in advance, and assemble the gratin ready to bake later if you're serving this to guests. Leftovers warm up well but the leeks will loose some of their texture so these portions are best for just you and your family!

Rest the leeks for 5 minutes before serving - not only will this make sure the leeks are not too hot to eat when they hit your plate, it will help the flavours meld a little and make sure the leeks don't just slip off your spoon as you try to dish up nice big portions.

Close up of a white pan of cheesy leeks with a golden cheese top.

Frequently Asked Questions

Can I use this cheesy baked leeks recipe to cook vegetables other than leeks?

Substitute in just tender cauliflower, and you'll make a killer cauliflower cheese recipe instead, though as cauliflower has a milder flavour than leeks I'd use a stronger cheese like cheddar.

Will this recipe work with frozen leeks?

Yes, but I'd allocate a lot more time for softening the leeks in half the butter as you want all the water to evaporate from the pan before you combine them with the white sauce. Picard on Ocado do really good frozen leeks.

Close up of a dish of cheesy baked leeks with a spoonful missing.

Other recipes you might enjoy:

If you're looking for more cold weather comfort food, you can't go wrong with our Easy Baked Chorizo Mac and Cheese, our Harissa Roasted Carrot Soup, or even our Chicken Parmesan Pasta with Garlic Butter. Or, if simple side dishes are what you're after, our recipe for Brussels Sprouts with Chestnuts and Pancetta is a real classic, or why not go for something a bit more modern with our Air Fryer Hasselback Potatoes come with a creamy chive and sour cream dip and crispy prosciutto!

Made this recipe and loved it?

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