Creamy leeks

Creamy leeks

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  • 4
  • 10 minutes
  • 30 minutes
  • La Motte Chardonnay 2011


  • 1 T butter
  • 1 T flour
  • 2 cups milk
  • Sea salt and freshly ground black pepper
  • 50 - 70 g Gruyère, grated
  • 8 baby leeks
  • 8-10 slices pancetta or bacon
  • 2 T Parmesan cheese, grated
  • 1 baguette, for serving

Cooking Instructions

Preheat the oven to 180°C.

Melt the butter in a saucepan, add the flour and cook for 1 minute. Slowly add the milk, stirring continuously. Bring to the boil and simmer for 2 to 5 minutes, then season to taste. Add the Gruyère and stir through.

Parboil the leeks until tender, drain and slice lengthways. Wrap in the pancetta and arrange in an ovenproof dish.

Pour the sauce over the leeks and sprinkle the Parmesan over the top. Bake until the sauce starts to bubble and the cheese turns golden brown, about 20 minutes.

Serve with a crispy baguette.

Michaela Thomas Recipe by: Michaela Thomas
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