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Creamed Leeks {Gluten Free}

Creamed Leeks

Felesha Bell
Mild and delicate creamed leeks make such a delicious side dish! They are best enjoyed with roasted chicken, a juicy steak or under your favorite fish.
5 from 4 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Cuisine French
Servings 6


  • 10 extra large leeks about 11/2 pounds trimmed, cleaned and sliced at 1/4 inch
  • 3 T. butter
  • 1/2 tsp. kosher salt
  • 1 c. whole milk
  • 1.5 T. butter
  • 1.5 T. rice flour
  • 1/2 c. shredded Gruyere
  • 1 pinch pepper
  • 1/4 tsp. kosher salt


  • In a large saute pan, over medium-high heat add and melt 3 T. butter. Once melted, add sliced leeks.
  • Saute for about 15 minutes or until tender enough to your liking.
  • While the leeks are cooking, make the sauce.
  • In a small saucepan melt the butter over medium-high heat.
  • Add the flour and cook for about 1 minute.
  • Whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes.
  • Reduce to a simmer and season with the salt and pepper. Simmer for 2 to 3 more minutes.
  • Stir in the Gruyere until melted. Keep warm.
  • Pour cheese sauce over tender leeks and toss to combine. Heat through and serve immediately. Say Grace and enjoy!!
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