1cup115g shredded cheddar cheese(I used white cheddar)
5tablespoonsbreadcrumbs(I used panko breadcrumbs)
1teaspoondried Italian herbs
salt and freshly ground black pepper
Instructions
Preheat the oven to 400°F/200°C.
To prep and clean leeks:Trim and discard the tough top tough green part and the root bottom. Cut into 1" slices, then run them under cold water so any dirt is flushed out.
Bring a medium saucepan to the boil, add the leeks, reduce the heat and simmer for 5 minutes or until knife tender. Drain.
Meanwhile, for the cheese sauce, melt the butter in a medium pan, then stir in the flour and cook for a further minute. Whisk in the milk, a little at a time, until thick and creamy.
Stir in the dijon and nutmeg and half the cheese and season with salt and pepper.
Stir the leeks into the cheese sauce, then pour it all into the baking pan.
Mix the breadcrumbs with the Italian herbs and cheese, then sprinkle it all on top. Bake in the oven for 15 minutes or until golden.
Notes
Fully washing leeks is very important before cooking with them. Since they grow in the ground, it's easy to trap dirt inside which may go into the dish if not washed properly.
The leeks need to be fully cooked before adding them to the cheese sauce. This will prevent them from being chewy and undercooked.
For a more intense leek flavor, try roasting the leeks in the oven tossed in oil until fork-tender before adding to the cheese sauce.
When chopping the leeks, make sure only the white and light green parts are used. The dark green parts are tough and too fibrous.