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Creamy leeks are an incredible side dish for any kind of roast meat, or even as a main course in their own right (with crusty bread, of course).

These leeks are complimented by smoked paprika, which works so well with the mild pepperiness from the leeks. It’s a flavour combination that shines through in Anglesey eggs, and it works beautifully here too.

I love to serve these creamy leeks with roast dinners like a Slow Roast Lamb with Dauphinoise Potatoes, Roast Beef Dinner with Yorkshire Puddings or 6 Hour Slow Cooked Pork Belly. They are amazing with the rich meat!

The Ingredients

Butter – butter starts off the cooking process here. It’s way better than oil for this recipe, because you’ll be creating a roux (which is butter and flour, to thicken the sauce).
Leeks – you will need 2 large or 4 medium leeks. If you have a glut of leeks that you need to use up, the recipe can easily be doubled or tripled.
Flour – plain or all purpose flour is best here.
Milk – use any kind of milk. Whole milk will give you a really luscious sauce.
Smoked paprika – the key ingredient!
Cheddar cheese – I’ve used cheddar cheese here, but other good melting cheeses will work. Stay clear of mozzarella, though – it will completely change the texture of the sauce.

Top Tips

You can make this a gratin if you like – just pop it in an ovenproof dish, top with breadcrumbs and put under the grill for 5-6 minutes until golden and bubbling.
The sauce should be the perfect level of creaminess. If yours is too thick or thin, it’s easy to fix. Too thick? Just add more milk until it reaches the right consistency. Too thin? Stir in another teaspoon of flour.
Any leftovers can be frozen for up to three months. Reheat thoroughly before serving.

Creamy Leeks With Smoked Paprika

These luscious creamy leeks with smoked paprika and cheese are a perfect side dish.

Harriet Young Start Cooking in Cook Mode

Prep Time 5

Cook Time 15

Total Time 20

Serving Size people

Ingredients

30 grams butter
2 large leeks
2 tablespoons plain flour
400 millilitres milk
2 teaspoons smoked paprika
20 grams cheddar cheese grated

US Customary – Metric

Instructions

Slice the leeks into 1cm rounds.
Put the butter in a large saucepan over a medium heat. Add the leeks.
Sauté for 6-7 minutes until the leeks soften. Stir in the flour.
Gradually add the milk, stirring all the time, until you have a thick sauce. Add the smoked paprika and cheese, stirring until melted.