Jamie Oliver Creamed Leeks Recipe

This one’s all about comfort. The kind of dish that creeps up on you—starts off all gentle with leeks and butter, but then? That wave of melted cheese and cream hits, and suddenly you’re scraping the pan with your spoon. I wasn’t planning on loving it this much, honestly. But the moment I saw that bubbling top, golden and a little crusty in spots, I knew I was in trouble. Inspired by Jamie Oliver, of course.

Ingredients Needed

For the Leeks:

• 6 large leeks
• 2 garlic cloves
• 5 sprigs fresh thyme
• A spoonful of olive oil
• 2 generous knobs of unsalted butter

For the Creamy Chaos:

• About 100 ml single cream
• A fat handful (100 g) grated Cheddar
• Half that of Parmesan (50 g), also grated
• A good chunk (100 g) of brie, torn into soft, stubborn bits

How To Make Jamie Oliver Creamed Leeks

1. Prep first. Always feels like a bit of a faff, but worth it. Trim those leeks, rinse out the grit (it hides deep in there), then slice them into thick coins—2cm-ish. Angle the knife if you like flair. Peel the garlic. Pluck the thyme leaves off like you’re foraging in a miniature forest.
2. Get your biggest, sturdiest oven-proof pan. One with some heft. Heat it up, medium-ish. Olive oil in, then the butter, garlic, and thyme. The smell—honestly, if I could bottle it.
3. Drop in the leeks. All of them. Stir them into the garlicky butter mix and listen—it should hiss, gently. Not scream. Keep stirring every now and then, just enough so nothing sticks and burns.
4. Now you’ve got options. Two paths.
5. Quick Route: Once the leeks soften a bit, throw in the cream. Stir. Season like you mean it—salt, black pepper. Grate in your cheeses. Tear the brie and let it melt wherever it lands. Pop the whole thing in the oven at 180ºC (or 350ºF) for 45 minutes. No lid. Just trust the oven.
6. Slower Way (aka Flavor Bomb): Dial the heat down. Keep the leeks going low and slow, like 35 minutes. Stir once in a while. They’ll shrink and sweeten and go glossy. THEN do the whole cream and cheese routine. Toss it all together. Into the oven it goes, but only for about 15 minutes this time. Golden, bubbling—don’t take your eyes off it.
7. Serve it hot. Not warm. Hot. Maybe alongside roast chicken, but it’s bold enough to be the star.

Why I Love This Recipe

It was supposed to be a side. I was making chicken. But halfway through cooking the leeks, I was tasting them straight from the pan. By the time it came out of the oven, it didn’t matter what else was on the table. This dish is soft in the best way—melting, stretching, a bit gooey. I’ve made it three times now. Once just for myself.

Recipe Tips

• Try Gruyère if you’re out of Cheddar—it melts like a dream.
• Slice the leeks chunky so they don’t vanish into mush.
• Cook them gently. No rush. They’ll reward your patience.
• Season before the oven stage. Always taste first.
• If your brie’s a bit ripe, even better. Adds bite.

How To Store This Jamie Oliver Creamed Leeks Recipe

• At Room Temperature: Don’t risk it. This isn’t the kind of dish that hangs around. Two hours max, then into the fridge.
• In the Fridge: Tupperware it. Tight lid. It’ll keep fine for three days, maybe four. Honestly? It tastes more intense the next day.
• In the Freezer: Yeah, it freezes. Not like a dream, but good enough. Airtight container, two months. Thaw in the fridge overnight before reheating.
• Reheating: Oven: 180ºC. Foil over the top. About 20 mins. Microwave: Go medium, stir halfway. 3-5 minutes depending on the greediness of your portion. Stovetop: Low heat, slow stir. Add a bit of cream if it’s looking sad.

Let’s Answer a Few Questions!

Can I use frozen leeks?
Sure. Just make sure they’re thawed and dried off. No one wants a watery mess.

Is this vegetarian?
Kinda. Depends on the cheeses. Check labels. Parmesan, especially, can be tricky.

Can I throw in bacon?
You should. Crisp it first. It adds smoke, salt, and a little magic.

Can I prep this in advance?
Yep. Build the whole thing the night before—just hold off on baking. Fridge it, then bake when needed.

Is it good with fish?
Yes. Grilled salmon, especially. The richness of the leeks plays so well with the clean, oily bite of the fish.

Nutrition Facts (per serving)

• Calories: 151
• Carbs: 1.8g
• Protein: 6.3g
• Fat: 12.9g
• Sugar: 1.3g
• Fibre: 0.9g
• Sodium: 212mg

Try More Recipes:

• Jamie Oliver Air Fryer Yorkshire Pudding
• Jamie Oliver Green Tomato Chutney
• Jamie Oliver Miso Aubergine