Baked Leeks with Bechamel Sauce Recipe

Looking for a comforting yet unique dish to serve for dinner? This Baked Leeks with Bechamel Sauce combines tender leeks and carrots with a creamy, flavorful bechamel sauce, all topped with melted cheese. It’s a hearty vegetarian dish that’s perfect for any occasion. Let’s dive into how to make this crowd-pleaser!

Ingredients

For the Leek Mixture:

• 1 kg leeks (washed and sliced into thin rounds)
• 2 medium carrots (grated)
• 60 ml vegetable oil (approximately ½ cup)
• 1 tablespoon tomato paste
• 2 teaspoons salt
• 1 teaspoon red pepper flakes
• ½ teaspoon black pepper

For the Bechamel Sauce:

• 500 ml milk (2½ cups)
• 3 tablespoons butter
• 3 tablespoons vegetable oil
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Topping:

• 200 g shredded mozzarella cheese (or any melting cheese of your choice)

Instructions

Step 1: Preparing the Leek and Carrot Base

1. Start by thoroughly washing and slicing the leeks into small, thin rounds. Peel and grate the carrots as well.
2. Heat the vegetable oil in a large skillet or pan over medium heat. Add the leeks and grated carrots to the pan.
3. Sauté the vegetables until they soften, stirring occasionally to avoid sticking.
4. Once softened, stir in the tomato paste. Mix well to evenly coat the vegetables.
5. Season the mixture with salt, red pepper flakes, and black pepper. Cook for an additional 2–3 minutes to blend the flavors.
6. Remove the pan from the heat and set the mixture aside.

Step 2: Making the Bechamel Sauce

1. In a medium-sized saucepan, melt the butter over low heat. Add the vegetable oil and stir to combine.
2. Gradually add the flour to the melted butter, stirring continuously with a whisk or wooden spoon. Cook the mixture for 1–2 minutes, or until the raw smell of flour disappears.
3. Slowly pour in the milk while whisking constantly to prevent lumps from forming.
4. Keep stirring the sauce over medium heat until it thickens and reaches a creamy consistency. This may take about 5–7 minutes.
5. Once thickened, season the bechamel sauce with salt and black pepper. Mix well and remove from heat.

Step 3: Assembling the Dish

1. Preheat your oven to 180°C (350°F).
2. Transfer the sautéed leek and carrot mixture to a greased baking dish. Spread it evenly to create a uniform layer.
3. Pour the bechamel sauce over the vegetable layer, ensuring that it covers the entire surface.
4. Sprinkle the shredded cheese generously over the top.

Step 4: Baking

1. Place the baking dish in the preheated oven and bake for 30 minutes, or until the cheese is golden brown and bubbling.
2. Once done, remove the dish from the oven and let it rest for a few minutes before serving.

Serving Suggestions

This Baked Leeks with Bechamel Sauce pairs beautifully with a side of crusty bread or a fresh green salad. It’s a versatile dish that works well as a main course or a side dish for larger meals.

Tips for Success

• Choosing Leeks: Look for firm, fresh leeks with bright green tops and white bases.
• Bechamel Consistency: If your sauce becomes too thick, simply add a splash of milk and whisk until smooth.
• Cheese Variations: While mozzarella works perfectly, you can experiment with cheddar, Gruyère, or Parmesan for a more robust flavor.

Why You’ll Love This Recipe

This dish takes simple, humble ingredients like leeks and carrots and transforms them into a luxurious, cheesy casserole. The creamy bechamel sauce complements the sweetness of the leeks and carrots, while the melted cheese on top adds a delightful finishing touch.

Enjoy your homemade Baked Leeks with Bechamel Sauce! Let us know how it turned out in the comments below. 🍴