I cannot pinpoint the moment cheesy leeks became a thing that *everyone* loves. One minute, they didn’t really exist? Next, they’re a widely accepted seasonal staple. Essentially a hot dip masquerading as a side, it seems to have quietly worked its way into the national psyche, just as cauli cheese now comes with a roast. What a time to be alive! A nation committed to saturating vegetables with dairy. I guess it’s the same as us calling French toast ‘eggy bread’? What a talent we have for making food sound grim. Cheesy leeks are absolutely in the running for a place on the festive table, imo. So why not throw caution to the wind and add girthy splodges of mash? It’s nestled onto the lavish leeks in glorious, plump tussocks. I did this using an ice cream scoop. Why? Well, it’s fun, and you can see the filling bubbling and browning in between, which I enjoy. Of course, do feel free to just slap it on top and get on with your life. I’ve added some caramelised onions to the leeks, too, for extra sticky sweetness and depth of flavour, plus the bechamel has not one, but two mustards. The mash is pumped with yet more butter and cream (hello, cold weather!), then horseradish and chives. She is seasoned to the point at which she should absolutely be seasoned no further, which is to say: optimally. The sauce is so lusciously thick and smooth, it will 100% be taxed in the next budget. What am I going to do with a skillet full of cheesy leeks to feed eight, you ask? Never you mind. Is there a scenario in which I eat it cold from the fridge with a large serving spoon? I’d be offended if you thought I wouldn’t. Also, imagine having this leftover on Boxing Day, so you can start planning your Christmas leftovers sandwich with a layer of cheesy leeks in mind. If that doesn’t persuade you, nothing will.
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Friday, December 5, 2025
Supersize Me! The *ultimate* cheesy leeks
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