Creamed Leeks

Creamed Leeks
Deliciously rich, this creamy leek side dish always get served with my Sunday roast. If there's any left it's great the next day stirred through pasta with some crispy bacon sprinkled on top. 

The quantities below make enough to serve 6 as part of a roast.

Creamed Leeks

By Beth Sachs, 25/03/2010

  • 40g unsalted butter
  • 4 leeks, finely sliced
  • 8 shallots, chopped
  • 5 sprigs thyme
  • Glass of white wine
  • 250ml double cream
  • 250g Gruyere, grated
  • Step 1: Preheat the oven to 180c and melt the butter in a pan and gently fry the leeks, shallots and thyme for 10 minutes until softened. Pour in the white wine and leave to bubble away for 2 more minutes.
  • Step 2: Add the double cream, season and simmer gently for 5 minutes. Transfer to an ovenproof dish.
  • Step 3: Sprinkle the dish with the grated cheese and bake in the oven for 30 minutes.
Yield: serves 6 as part of a roast
Prep Time: 10 minutes
Cook Time: 45 minutes


  1. Looks and sounds like YUM on a plate!

  2. Okay I am definately coming to stay next time I head down your way! Leeks are one of my favourite veggies but sadly not loved by my boyfriend at all..will just have to come and eat all of yours :)

  3. Leeks are one of my favourite veggies, so I know I would love this dish. Looks divine.

  4. I could make a whole meal of that!

  5. I'm mad about leeks and would happily demolish that entire dish. How delicious!


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