Delia Smith’s Leeks In Cheese Sauce Recipe

Delia Smith’s Leeks in Cheese Sauce is a classic British side dish that highlights the delicate, sweet flavor of leeks combined with a rich, creamy cheese sauce. Delia Smith, a household name in the UK known for her simple yet elegant approach to cooking, has made this dish a staple in British kitchens.

The combination of tender leeks coated in a velvety cheese sauce makes it the perfect accompaniment to many meals, particularly roasts or as a side to a variety of meats like chicken, lamb, or pork. This dish is beloved for its balance of textures and flavors-the soft, slightly sweet leeks contrast beautifully with the sharpness of the cheese sauce. Whether enjoyed in winter or served as a comforting side in the warmer months, it’s an all-season classic.

Delia Smith’s Leeks In Cheese Sauce Recipe

Ingredients Needed

To make Delia Smith’s Leeks in Cheese Sauce, you’ll need the following ingredients:

• Leeks: About 4 medium-sized leeks, cleaned and trimmed.
• Butter: 50g (2 oz) of unsalted butter, used to create the base of the sauce.
• Plain Flour: 50g (2 oz) to thicken the sauce, creating a smooth texture.
• Milk: 300 ml (just over 1/2 pint), preferably whole milk, for a creamy consistency.
• Cheese: 100g (3 1/2 oz) of grated cheese, typically mature Cheddar, though Gruyère or a mixture of cheeses can be used for different flavors.
• Mustard: A teaspoon of Dijon mustard to add a little tang and depth to the sauce.
• Seasoning: Salt and freshly ground black pepper to taste. Optional additions can include a pinch of nutmeg for warmth and flavor complexity.
• Breadcrumbs: Optional, for a crispy topping to add a bit of crunch when baked.

Equipment Needed

You’ll need the following equipment to make Delia Smith’s Leeks in Cheese Sauce:

1. Large saucepan: For cooking the leeks and preparing the cheese sauce.
2. Casserole dish: To bake the dish once the sauce and leeks are combined, if you’re opting for the baked version with a crispy topping.
3. Whisk: To prevent lumps in the cheese sauce, a whisk is essential when combining the butter, flour, and milk.
4. Sharp knife: For trimming and slicing the leeks.
5. Grater: For grating the cheese.
6. Colander or sieve: For draining the leeks after they’re cooked.

Step-by-Step Guide To Make Delia Smith’s Leeks In Cheese Sauce

1. Prepare the leeks: Start by cleaning the leeks thoroughly. Cut off the root ends and the tough dark green tops, leaving just the pale tender parts. Slice the leeks lengthwise and rinse them thoroughly under cold water to remove any dirt. Then, slice them into 1-2 inch pieces.
2. Cook the leeks: In a large saucepan, bring a pot of water to a boil. Add the leeks and simmer them for about 5-6 minutes until tender but still bright green. Drain the leeks and set them aside.
3. Make the cheese sauce: In the same saucepan, melt the butter over low-medium heat. Once melted, add the flour and whisk continuously for about 1-2 minutes to form a roux (this will thicken the sauce). Slowly pour in the milk while whisking constantly to avoid lumps. Keep stirring until the sauce begins to thicken and become smooth, which will take about 5-7 minutes.
4. Add the cheese: Once the sauce is thickened, remove it from the heat and stir in the grated cheese and mustard. Continue stirring until the cheese has melted and the sauce is smooth and creamy. Season with salt, pepper, and a pinch of nutmeg if desired.
5. Combine the leeks and sauce: Gently fold the cooked leeks into the cheese sauce, ensuring they’re fully coated.
6. Bake (optional): If you want a crispy topping, pour the leek and cheese mixture into a baking dish. Sprinkle breadcrumbs on top and bake in a preheated oven at 180°C (350°F) for about 20 minutes, or until the top is golden and bubbling. Alternatively, you can serve it immediately if you prefer the creamy version.

Mastering The Recipe: Tips And Tricks

• Choosing the right leeks: Look for leeks that are firm, with no signs of wilting. The white part should be crisp, and the green tops should be vibrant and not overly tough.
• Making a smoother sauce: To ensure your sauce is as smooth as possible, make sure to whisk the roux (butter and flour mixture) thoroughly to avoid any lumps. Gradually add the milk, allowing the sauce to thicken slowly before adding more liquid.
• Cheese alternatives: While Cheddar is the classic choice, feel free to experiment with different cheeses. Gruyère or a sharp Stilton can add a different twist to the dish.
• Consistency of the sauce: If you prefer a thicker sauce, simply reduce the amount of milk slightly. For a thinner, more pourable consistency, increase the milk.
• Adding texture: If you like a bit of crunch, sprinkle some finely grated Parmesan on top of the leeks before baking. Alternatively, mix in some chopped herbs like thyme or chives for a fresh, fragrant twist.
• Freezing: This dish freezes well. You can prepare it ahead of time and store it in the freezer for up to a month. Just allow it to cool before wrapping it tightly in cling film or foil.

Delia Smith’s Leeks in Cheese Sauce is a comforting, simple yet luxurious side dish that elevates any meal with its creamy texture and rich flavors. It’s easy to prepare and highly customizable, allowing for adjustments in cheese types, seasonings, and cooking methods.

Whether baked with a crispy topping or served fresh from the stove, it is sure to be a crowd-pleaser at family dinners, special occasions, or even as a quick indulgent side for a weekday meal. Its balance of mild leek sweetness and sharp, creamy cheese is the perfect pairing, making it a go-to dish for many who crave a classic, comforting recipe.

Simple Twists On Delia Smith’s Leeks In Cheese Sauce Recipe

Delia Smith’s original recipe is a warming dish steeped in nostalgic simplicity: tender young leeks bathed in a velvety, cheddar-enriched béchamel sauce, usually baked until golden and bubbling. But if you’re looking to add a little flair or tailor it to specific palates, here are several enticing and creative variations:

1. 🧄 Garlic & Herb Infusion:
   Elevate the foundational sauce by infusing your milk with a crushed garlic clove, a sprig of thyme, and a bay leaf before making the roux. This gives the cheese sauce a subtle aromatic backbone without overpowering the leeks’ natural sweetness.

2. 🥓 Smoky Bacon or Pancetta:
   Render some chopped pancetta or streaky bacon until crisp and golden. Stir this through the cheese sauce just before baking, or sprinkle it over the top for a crunchy, salty contrast that balances the creamy richness.

3. 🧀 Aged Cheese Blend:
   Instead of standard cheddar, opt for a mix of mature farmhouse cheddar, Gruyère for nutty depth, and a touch of blue cheese like Stilton or Roquefort for pungent complexity. This transforms the dish into something more gourmet and layered.

4. 🌰 Nutty Crunch Topping:
   Replace the usual breadcrumb topping with a mixture of toasted walnuts or hazelnuts and breadcrumbs, seasoned with a pinch of smoked paprika. This adds texture and an earthy, roasted flavor.

5. 🌱 Vegetarian Delight:
   Add steamed spinach, sautéed mushrooms, or even blanched kale to the leeks before saucing. These greens not only add nutrition but also provide a vibrant visual contrast and heartier body.

6. 🥔 Gratin Hybrid:
   Combine thinly sliced potatoes with the leeks to turn this into a more substantial side or main – think of it as a cross between leeks in cheese sauce and potato dauphinoise.

How To Properly Store Leftovers

Proper storage is key to preserving the integrity and safety of your cheesy leek creation. Here’s how to handle leftovers like a pro:

• Cool It Fast:
  Allow the dish to cool at room temperature for no more than 1 hour before refrigerating. Divide into smaller portions if needed to speed up cooling.

• Use Airtight Containers:
  Transfer the leftovers to a tightly sealed glass or plastic container. This helps lock in moisture and flavor while keeping out unwanted odors.

• Refrigerate Promptly:
  Store in the fridge and consume within 3 days. The cheese sauce may thicken slightly when cold, but it will loosen up beautifully when reheated.

• Freezing Option:
  Leeks in cheese sauce can be frozen for up to 2 months. For best results, freeze in individual portions and defrost in the refrigerator overnight before reheating in the oven or microwave.

• Reheating Tips:
  Cover with foil and gently reheat in a 180°C (350°F) oven until hot throughout. A splash of milk or cream added before reheating can help restore the sauce’s silkiness.

What To Eat With Delia Smith’s Leeks In Cheese Sauce?

While this dish is luxurious enough to stand alone, pairing it thoughtfully can elevate your dining experience:

1. 🥩 Main Course Companion:
   Serve alongside roast chicken, glazed ham, or grilled sausages. The creamy leeks balance beautifully with the savory, meaty richness of these proteins.

2. 🥖 Bread for Dipping:
   Offer crusty sourdough or a warm baguette to mop up every last drop of the cheesy sauce. Garlic bread is another indulgent match made in comfort food heaven.

3. 🥗 Fresh Contrast:
   A crisp salad of peppery arugula, shaved fennel, and citrus vinaigrette adds a zesty, bright counterpoint to the dish’s richness.

4. 🥔 Classic Carbs:
   Pair with buttery mashed potatoes or a gratin dauphinois for the ultimate comfort combo. You can also serve it atop a baked potato for an easy, satisfying meal.

5. 🍷 Drink Pairing:
   A chilled glass of dry white wine such as Sauvignon Blanc or a light Chardonnay complements the cheese sauce’s creaminess. For red lovers, a fruity Pinot Noir will do the trick.

Conclusion

Delia Smith’s Leeks in Cheese Sauce is a timeless dish that beckons from the oven with its rich aroma and satisfying simplicity. But what makes it so special is its adaptability – a canvas upon which both tradition and innovation can beautifully coexist.

Whether you stick to the classic recipe or venture into more adventurous flavor territory, this dish promises to deliver warmth, nourishment, and culinary joy. So, whether you’re preparing a family dinner, looking for a vegetarian main, or just craving cozy indulgence, leeks in cheese sauce is always a winning choice.

FAQs

What Ingredients Are Needed For Delia Smith’s Leeks In Cheese Sauce Recipe?

To make Delia Smith’s leeks in cheese sauce, you’ll need the following ingredients: leeks, butter, plain flour, milk, mustard powder, grated cheese (such as Cheddar), salt, and pepper. The leeks are typically trimmed, washed, and cooked, while the cheese sauce is made from a roux (butter and flour) combined with milk and seasoned with mustard powder for added flavor.

How Do You Prepare The Leeks For Delia Smith’s Cheese Sauce Recipe?

To prepare the leeks for this recipe, begin by trimming the roots and the tough, dark green tops of the leeks, leaving just the tender white and light green parts. Slice the leeks into rings or strips, then wash them thoroughly to remove any dirt between the layers. Once cleaned, the leeks are gently simmered in a pan of boiling water until tender, which usually takes about 5-8 minutes.

Can I Make Delia Smith’s Leeks In Cheese Sauce Ahead Of Time?

Yes, you can make Delia Smith’s leeks in cheese sauce ahead of time. To do this, prepare the dish as directed but stop before adding the cheese sauce to the cooked leeks.

Store the cooked leeks in an airtight container in the refrigerator for up to 2 days. When you’re ready to serve, reheat the leeks and prepare the cheese sauce, then combine the two and bake if desired. This can save time, especially for a dinner party or special occasion.