This comforting dish of cheesy baked leeks is easy to assemble and pop in the oven. Great served with crusty bread from our Bakery counter. Switch this dish up by adding cooked ham or cod which both partner perfectly with leeks.
Cook in: 45 mins
3 leeks, sliced
30g plain flour
150ml dry white wine
1 tbsp dijon mustard
1 tsp chopped fresh thyme leaves, plus a little extra to serve
75g Fowler’s mature cheese, grated
100g brie, sliced
- Heat the oven to 200°C /180°fan/gas 6. Arrange the leeks in the base of a 1.5 litre ovenproof dish.
- Meanwhile, melt the butter in a pan, then stir in the flour and cook over a medium heat for 2-3 minutes to form a roux. Gradually whisk in the wine and milk. Bring to the boil, then simmer for 3 minutes until thickened.
- Stir through the dijon mustard, thyme leaves and Fowler’s cheese until melted, then pour the sauce over the leeks. Top with the brie and bake for 30 minutes until golden.
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