2-3 leeks, washed well and sliced into 2cm rings
110g butter, split into 40g and 70g
70g flour
100ml milk
150g Cheese, grated- mature cheddar works well, or experiment with other hard cheeses.
nutmeg, grated, about 1/4 teaspoon
salt and pepper
mustard (if you like)
Breadcrumbs- I like to use panko, but homemade breadcrumbs are very good too.
A little more grated cheese
Preheat the oven to about 180 degrees, or gas mark 4.
Melt 40g butter in a frying pan. Add the leeks and cook until soft, stirring often.
Melt the rest of the butter in a saucepan. Add the flour and stir continually until cooked through- the flour will just be starting to turn golden- this is your roux. Don't let it burn.
Add the milk in stages, a little at a time. Each time you add milk, stir it thoroughly into the roux, getting rid of as many lumps as possible. When it's smooth, add more milk and repeat until it's all been added. In this method, it's not necessary to warm the milk first, and it results in a thick and creamy bechamel sauce. Add the cheese, and stir until melted through. Add the nutmeg and season to taste with salt, pepper, and (if using), a little mustard. Finally, add the sauteed leeks and stir through. Taste again to check the seasoning and adjust if needed.
Spread the leek mixture into a baking dish, and top with the breadcrumbs and extra cheese.
Bake for about half an hour, or until the leek mixture is bubbling and the breadcrumbs nicely toasted.
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