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READY IN 50 mins

Baked Leeks

Read Reviews (43)

"In this easy to prepare side dish, leeks are baked in a creamy low-fat cheese sauce made with skim milk." — Stephstargirl

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Original recipe makes 4 servings Change Servings

2 tablespoons butter
1/4 cup all-purpose flour
1 1/2 cups skim milk
1/2 cup shredded Cheddar cheese

1/2 teaspoon garlic powder
salt and pepper, to taste
4 medium leeks, halved lengthwise

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Directions

Preheat oven to 400 degrees F (200 degrees C). Grease a 9x12 inch baking pan.
Melt butter over low heat. Stir in flour until smooth. Gradually stir in milk and cheese until cheese is melted. Season with garlic powder, salt, and pepper. Remove from heat. Arrange the leeks in a single layer in the prepared pan and cover with the cheese sauce.
Bake for 30 minutes in the preheated oven, until leeks are tender and sauce is bubbly.

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PREP 20 mins
COOK 30 mins
READY IN 50 mins

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Delicious recipe! You can also use this as the springboard for a light main dish. Try wrapping slices of ham around the leeks before baking, then serve with a side of mashed potatoes, rice or crusty bread. This alternative version is particularly attractive if you don't halve the leeks (but you would need to pre-cook them for about 8 minutes, then either use the leek broth in place of some of the milk, or add it to a soup later). You can also add another layer of flavor to this dish by stirring about 1/4 tsp. dry or prepared mustard into the sauce before baking.

—Steffliesl

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Most Helpful Critical Review

May 03, 2012

I honestly thought I'd love this. And I didn't sorry. the cheese sauce, didn't have that cheese flavor at all. It tasted like a biscuit gravy. And I love leeks, in all sorts of dishes. But I made this twice thinking maybe it was out I presented the dish. The 1st time, I made it as instructed but no one would touch it, I guess the look was more off putting then the flavor. So I tried again a 2nd night and chopped up the leeks into smaller pieces instead of leaving the leeks in the long sliced form. I didn't try it the 1st time to know that I wasn't going to like it. But did the 2nd time and it really wasn't pleasing to anyone's taste but one of my kids. Sorry.

—mis7up

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56 Ratings

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Aug 05, 2008

This recipe was awesome. I tweaked it a little bit by doubling the cheese sauce and adding in a couple of potatos that were cut au gratin style. Very delicious!

—Miss JJ

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Nov 04, 2007

4 stars with the additon of a buttered breadcrumb topping. It really makes the dish, adding crunch where otherwise there would only be mush. I wasn't crazy about the stringy texture of the leeks, which are fairly new to me. I cut off the green tops - was I supposed to peel off the outer layers too? Overall, a nice way to use up leftover leeks (I halved the sauce recipe to use on one large leek leftover from a stew.) This sauce would also work nicely for vidalia onions.

—Danielle

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Feb 10, 2009

Pretty tasty, although, like another user, I was somewhat put off by the stringy texture of the leeks. Next time I think I will add bread crumbs, as other users have suggested - it definitely is lacking in texture. I used a smoked cheddar cheese, which gave it an AMAZING flavor, and I think I will do that every time I make it. A great recipe for my first time trying leeks!

—Raye of Sunshine

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Oct 20, 2008

I didn't make this exactly, so I'm giving it four stars. I combined this with another recipe, since I needed to use up some eggplant as well. I made the cheese sauce nearly exactly as written--just increased the quantity a little. I used 1/2 cup of cheese before it was grated, so it was more than that after grating. I layered thinly sliced eggplant, leek, and roma tomato, poured on some of the sauce, made another layer, more sauce, a final layer of just eggplant, and the tiny bit of sauce that was left. I covered loosely with foil, and it is in the oven right now smelling great.

—RecipeRenegade

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Apr 29, 2008

Not bad. I threw some sliced potatoes in there and made a real casserole.

—chefasheroo

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Sep 29, 2008

My husband and I both had to restrain ourselves from eating it all in one night. Only had 2 leeks, so I added 1 1/2 cups of leftover mashed potato on top, topping it off with a little bit of the grated cheddar.

—Megan

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Nutrition

Calories
223 kcal
11%

Carbohydrates
23.5 g
8%

Cholesterol
32 mg
11%

Fat
10.9 g
17%

Fiber
1.8 g
7%

Protein
8.9 g
18%

Sodium
282 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Baked Leeks

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 223
Calories from Fat: 98

% Daily Value *
Total Fat 10.9g 17 %
Saturated Fat 6.7g 34 %
Cholesterol 32mg 11 %
Sodium 282mg 11 %
Potassium 331mg 9 %
Total Carbohydrates 23.5g 8 %
Dietary Fiber 1.8g 7 %
Protein 8.9g 18 %
Sugars 8.2g
Vitamin A 40 %
Vitamin C 18 %
Calcium 34 %
Iron 24 %
Thiamin 15 %
Niacin 20 %
Vitamin B6 17 %
Magnesium 15 %
Folate 44 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.