Leeks are part of the same family as onion and garlic (called the allium family), but have a milder and sweeter taste, making them a great choice for little people! They are also packed with nutrients – a serving of this yummy dish will give little cooks lots of fibre which feeds their microbiomes, folate which is essential for healthy DNA functioning and vitamin K which helps blood coagulate and so stops us bleeding when we fall over or cut ourselves!
Ingredients
3-4 leeks
Knob of butter
1 tbsp flour of your choice
200ml milk (or dairy free alternative)
100g grated cheese
1 tsp dijon mustard
Equipment
Large saucepan
Chopping board and knife
Baking dish
Grater
Allergens
Dairy
Gluten (optional)
Directions
Pre-heat the oven to 180c (220c non-fan assisted / gas mark 6)
Clean and chop the leeks into 1cm thick slice
Heat a knob of butter in a large saucepan and gently fry the leeks until they have softened (10-15 mins)
Stir in a tablespoon of flour and then slowly add the milk, stirring continuously until it thickens slightly
Bring to a simmer and then stir in the mustard and 60g of the grated cheese
Pour into a baking dish, top with the remaining 40g of grated cheese and bake for 20-25 mins until golden
