Broccoli, Cheddar & Leek Casserole

A delicious veggie dish for dinner.


3 pounds broccoli, cut into small florets, stems peeled and sliced into 1/4 inch coins
3 tablespoons premium extra virgin olive oil
2 leeks, halved lengthwise and thinly sliced crosswise
Kosher salt
1/4 cup all-purpose flour
3 cups whole milk
2 cups sharp white cheddar cheese, shredded
1/4 teaspoon cayenne pepper
Freshly ground pepper
4 tablespoons butter olive oil
5 tablespoons grated parmesan cheese


  1. Preheat the oven to 400°. Set a steamer basket in a large, deep saucepan filled with 1 inch of water and bring to a boil. Add all of the broccoli, cook over high heat until tender, roughly 5 minutes. Transfer the broccoli to a paper towel lined baking sheet to drain.
  2. In a medium saucepan, heat the premium extra virgin olive oil, add the leeks and a generous pinch of salt. Cook over medium heat until softened. Add the flour and whisk over moderately high heat until bubbling and a paste forms, roughly 2 minutes. Add the milk and cook, whisking constantly, until thickened and bubbling. Remove from the heat and whisk in the cheddar, cayenne and butter olive oil.
  3. Pour half of the cheese sauce into a large 2-inch-deep baking dish. Arrange the drained broccoli on top of the cheese sauce in a single layer and drizzle the remaining cheese sauce on top.
  4. Bake the casserole for 15 minutes, until the sauce is bubbling and the top is golden brown.
  5. Sprinkle with parmesan to finish.