This creamy leek and brussels sprouts bake is a deliciously different way of preparing brussels sprouts! Made with a crispy cheesy topping covering the nutty brussels and the creamy leeks, this dish is sure to convert even brussels sprouts haters into brussels sprouts lovers! Plus it only takes minutes to make.
Brussels sprouts - you either love them or hate them. Luckily my family loves them. And we can't get enough of this yummy leek and brussels sprouts bake.
And if you like brussels I think you'll love it too! This creamy vegetable casserole is made with leeks and brussels, steamed in butter until barely tender. Then they are smothered in a creamy cheesy sauce and topped with a mixture of cheese and breadcrumbs before being browned in the oven.
This leek and brussels au gratin makes the perfect side dish when paired with a roast, but to be honest I like to eat a big bowlful by itself for a light supper when I've had a big lunch!
I love this creamy leek and brussels sprout bake for many reasons:
- a deliciously creamy and buttery taste;
- a crispy, crunchy topping;
- a great way to add more variety to your vegetable sides;
- and best of all it's ready in less than half an hour!
If you enjoyed this recipe, you might like to try this recipe for brussels sprouts with chestnuts and bacon too.
So what are we waiting for? Let's see how to make this delicious creamy leek and brussels sprout bake!
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Ingredients
These ingredients will make a leek and brussels bake sufficient to feed 4 people a a side dish, or 2 people as a light supper.
- Brussels sprouts - cut the ends of the stalk from the brussels and remove any thick outer leaves, then either slice the brussels or cut them into halves or quarters depending on your preference.
- Leeks - the leeks should be cut in half lengthwise and then sliced across into half-inch (or 1 cm) wide semi-circles.
- Butter - this is used to saute the leeks and brussels. As it will form part of the sauce I wouldn't recommend substituting the butter with vegetable oil.
- Milk - this is used to make the sauce. Use either full-fat (whole milk) or semi-skimmed.
- Cream - this is used to enrich the sauce, and the type of cream you use is a matter of preference. You could use either single or pouring cream or heavy or double cream. If you don't want to use cream you could use extra milk instead. The difference is that with double (heavy) cream you will need less cornflour to thicken the sauce as compared to using single (pouring) cream or milk.
- Cheese and breadcrumbs - these are combined and sprinkled on top of the brussels sprout bake before it goes in the oven. I like to use Panko breadcrumbs, but day old bread grated on a cheese grater makes a good substitute. I used grated cheddar cheese but you could use any hard cheese that can be grated and melts easily.
- Cornflour - this is used to thicken the sauce and should be mixed to a smooth slurry with 2 tablespoons of extra milk.
- You will also need salt and ground black pepper for seasoning. This is a matter of preference, and I normally make the sauce then taste and season as needed.
**You can get the exact ingredient measurements for making this creamy leek and brussels sprouts bake on the printable recipe card at the end of this post**
Instructions
Step 1: Melt the butter in a saucepan then add the leeks. There is no need to add any water.
Step 2: Cover the pan with a lid, turn the heat to low and allow the leeks to saute for 3 to 4 minutes, stirring occasionally. Do not allow the leeks to brown.
Step 3: Stir in the prepared brussels sprouts.
Step 4: Recover the pan and continue to saute for another 3 minutes. Once again take care not to allow the vegetables to brown.
Step 5: Stir in the milk and cream and bring to the boil.
Step 6: To thicken the sauce, remove the pan from the heat and stir in a slurry of cornflour and milk. Return the pan to low heat and stir until thickened. Taste and season with salt and ground black pepper as necessary.
Step 7: Transfer the leek and brussels mixture into an ovenproof baking dish.
Step 8: Combine the grated cheese and breadcrumbs and sprinkle over the top.
Step 9: Place the dish into a preheated oven (200C/400F) for 10 to 15 minutes until golden and bubbling. Serve immediately.
Tips for a successful outcome
Here are my top tips to ensure your creamy leek and brussels sprouts bake always turns out perfectly
- When sauteing the vegetables do not allow them to brown. The aim is to just let them soften. They don't need to be fully cooked - they will finish cooking while the dish is in the oven.
- When thickening the sauce, stir in just enough cornflour slurry to get the sauce to a thick coating consistency, similar to thick custard.
- Brown the dish in the oven until the cheese and breadcrumb topping is nice and crunchy. But do keep your eye on it so it does not burn.
Equipment
You will need a saucepan (with a lid) for sauteing the vegetables and making the sauce.
For baking the dish you will need an ovenproof casserole dish. I used a small enamel dish. The size doesn't really matter; as long as it's large enough to hold the leeks and brussels in the sauce it will be fine.
Variations
You can swap out the leeks and brussels to use whatever vegetables you happen to have available.
Here are a few suggestions:
- sliced green beans and mushrooms;
- diced potatoes and onions (to make an easy potato bake);
- cauliflower and broccoli - or see this recipe for baked cauliflower and broccoli cheese.
- diced carrots and peas.
Let me know in the comments what combination of vegetables you would use!
Storage
Leftovers can be stored in a covered container in the refrigerator and reheated either in the microwave or in a saucepan on the stove.
FAQ
Yes, you can make this leek and brussels sprouts casserole ahead of time.
Prepare the dish up to the point where it has been covered with the cheese and breadcrumb mixture.
Then store it, covered with clingfilm or plastic wrap, in the refrigerator for up to 3 days.
When you are ready to eat it, remove it from the refrigerator and discard the plastic wrap.
Bake in a hot oven for 10 to 15 minutes and serve.
If you would like to make a large batch of this dish as part of your meal prep, I would recommend you assemble it in disposable aluminium containers. You can then freeze it for up to 4 months.
To use remove from the freezer and bake from frozen at 175C/350F for 15 to 20 minutes until piping hot and golden and melted on top
Save for later
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Related recipes
If you enjoyed this leek and brussels sprouts bake, you may like to try some of my other vegetable recipes. Here are a few of them:
📋The recipe
Creamy leek and brussels sprouts bake
(Click the stars to rate this recipe)
Equipment
- Small saucepan
- Small oven-safe casserole dish
Ingredients
- 2 cups brussels sprouts peeled and sliced
- 1 large leek cut into semi-circles
- 1½ ounce / 45 grams butter
- 1½ cups / 360 ml milk
- ¼ cup cream single or double
- 2 tablespoons / 20 grams cornflour (cornstarch)
- 2 - 3 tablespoons milk to make a slurry with the cornflour
- ¼ cup / 30 grams Panko breadcrumbs
- ½ cup / 50 grams grated cheddar cheese
- Salt to taste
- Ground black pepper to taste
Instructions
- Pre-heat the oven to 200°C/400°F
- Melt the butter in a saucepan then add the leeks. There is no need to add any water.1 large leek, 1½ ounce / 45 grams butter
- Cover the pan with a lid, turn the heat to low and allow the leeks to saute for 3 to 4 minutes, stirring occasionally. Do not allow the leeks to brown.
- Stir in the prepared brussels sprouts.2 cups brussels sprouts
- Recover the pan and continue to saute for another 3 minutes. Once again take care not to allow the vegetables to brown.
- Stir in the milk and cream and bring to the boil.1½ cups / 360 ml milk, ¼ cup cream
- To thicken the sauce, remove the pan from the heat and stir in a slurry of cornflour and milk. Return the pan to low heat and stir until thickened. Taste and season with salt and ground black pepper as necessary.2 tablespoons / 20 grams cornflour (cornstarch), Salt, Ground black pepper, 2 - 3 tablespoons milk
- Transfer the leek and brussels mixture into an ovenproof baking dish.
- Combine the grated cheese and breadcrumbs and sprinkle over the top.¼ cup / 30 grams Panko breadcrumbs, ½ cup / 50 grams grated cheddar cheese
- Place the dish into a preheated oven (200C/400F) for 10 to 15 minutes until golden and bubbling. Serve immediately.
Notes
- When sauteing the vegetables do not allow them to brown. The aim is to just let them soften. They don't need to be fully cooked - they will finish cooking while the dish is in the oven.
- When thickening the sauce, stir in just enough cornflour slurry to get the sauce to a thick coating consistency, similar to thick custard.
- Brown the dish in the oven until the cheese and breadcrumb topping is nice and crunchy. But do keep your eye on it so it does not burn.
To use remove from the freezer and bake from frozen at 175C/350F for 15 to 20 minutes until piping hot and golden and melted on top
Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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Jan
Sorry! **think. It would be a good way of using up the frozen veg to get ready for this years crop. Thanks.
VJ
Absolutely - you can also freeze the assembled dish and just pop it in the oven to brown when you are ready to eat it. I'd assemble it in disposable foil containers.
Jan
When we have a glut of leeks and brussels from the garden, we freeze them, which is very successful. Could I use the frozen veg is this recipe, do you thin?
Jan
VJ
Yes, you can absolutely use frozen leeks and brussels in this recipe. You would just have to cut down on the initial frying time so as not to overcook the vegetables.
Jan
Thanks, going to try this, yummy!