Creamy Leek: The Cheese Sauce Adds Extra Indulgence

“My mom used to make this recipe for us in autumn when we were growing up in Germany. I love the combination of pancetta and leek. The cheese sauce adds extra indulgence.”

Serves 4

Easy

Great value

Preparation: 10 minutes

Cooking: 30 minutes

Michaela Thomas’s creamy leek

·         Baby leeks 8

·         Pancetta or bacon 8 – 10 slices

·         Butter 1 T

·         Flour 1 T

·         Milk 2 cups

·         Sea salt and freshly ground black pepper

·         Gruyere 50 – 70 g, grated

·         Parmesa 15 g, grated

·         Baguette 1, for serving

Pancetta or bacon 8 – 10 slices

1. Preheat the oven to 180⁰C. Parboil the leeks until tender, drain and slice lengthways. Wrap in the pancetta and arrange in an ovenproof dish.
2. 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 Gruyere and stir through.
3. 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.

Wine: La Motte Chardonnay 2011