Cheesy Leeky Bake
The ULTIMATE comfort side dish you’ve been searching for.
This cheesy leek bake is the kind of dish that hugs you from the inside out—a side so rich and satisfying, that it’s almost the main event. If you’ve been searching for a recipe that combines indulgence, flavour, and a sneaky way to get some greens into your diet, this is the one for you.
What makes this dish so special?
First things first: the cheese. This isn’t just a sprinkle of cheddar and call it a day; no, we’re talking three incredible cheeses teaming up to create a gooey, melty masterpiece. Gruyère brings its nutty, slightly sweet sophistication. Cheddar adds that sharp, bold bite. And mozzarella? Well, it’s the silky stringiness dreams are made of. Together, these cheeses create a sauce so creamy and decadent, you’ll want to pour it over everything.
And then there are the leeks—one of the most underrated vegetables, in my humble opinion. They’re slightly sweet, wonderfully soft when cooked, and have a subtle oniony vibe that pairs perfectly with all that cheesy goodness. Honestly, I could wax lyrical about leeks for hours. They’re the unsung heroes of the veg world and deserve their moment to shine.
A sneaky crowd-pleaser
If you’re trying to coax some greens into the picky eaters in your life, this dish is pure genius. My brother and sister are not exactly the biggest vegetable fans, but this bake? It’s their kryptonite. The leeks are so perfectly coated in cheese that they’re irresistible—even to the most skeptical of veg eaters. Bonus: it’s one of those recipes that feels fancy enough for a dinner party but comforting enough for a weeknight meal.
Got leftovers?
Leeks are having their moment in my kitchen, and if you’ve got any leftovers, you need to try my fennel sausage pasta . It features confit leeks, and let me tell you, confiting leeks will change your life. Cooking them slowly in oil until they’re meltingly soft and sweet transforms them into something magical. Add a hint of fennel and some hearty sausage, and it’s a next-level comfort meal you’ll make on repeat.
Why this needs to be on your table
This cheesy leek bake is more than just a side dish—it’s a showstopper. It’s perfect for a Sunday roast, a festive dinner, or honestly, just because you feel like spoiling yourself. The way the leeks soak up that creamy, cheesy sauce and turn golden and bubbly in the oven is pure food heaven. Plus, it’s ridiculously easy to throw together, leaving you more time to bask in the glory of your culinary creation.
So grab your leeks, cheese, and an appetite—this bake is about to become your new go-to for comfort food bliss.
Cheesy Leeky Bake
By Poppy Cooks
https://www.poppycooks.com/recipes/cheesy-leeky-bake/
Ingredients
- 4-5 large King Edward potatoes, peeled and sliced to 1.5cm thickness
- 2 leeks, chopped to 1 inch thick
- 1 tbsp vegetable oil
- 3 garlic cloves, chopped
- 1/2 banana shallot, finely chopped (optional)
- 50g salted butter
- 50g plain flour
- 300ml whole milk
- 100ml single cream
- 80g grated Gruyère cheese
- 100g grated cheddar
- 2 handfuls of grated cheddar and mozzarella (the pre grated stuff)
- Pinch of nutmeg
- Salt and pepper
Metric
Imperial
Instructions
- Parboil the potato slices in salted water until falling off the end of a knife. Drain and leave to the side.
- In the same pan add the oil and get onto a high heat. Add the leeks and cook until golden. Then remove them from the pan and set aside.
- Get the oven on to preheat now at 180°C fan/200°C/400°F/Gas 6.
- In the same pan (saving some washing up here) turn the heat down slightly and add the butter, shallot and garlic.
- Once the butter is foamy, add the flour and cook this out until it forms almost a dough.
- Mix the milk and cream together in a jug and then pour a little at a time into the butter/flour mix constantly. This should take a good 7-10 minutes.
- Once all the liquid is in add the grated Gruyère and cheddar, nutmeg and season with salt and pepper.
- In a large enough ovenproof dish, add half the potatoes and half the leeks and cover with half the sauce mix and then do the same again.
- Cover with the remaining cheese then very loosely place some foil on top, don’t let it touch the cheesy top.
- Then place in the oven for 30 minutes.
- Then remove the foil and cook for a further 20-30 minutes until golden and bubbling.