Welsh Rarebit

Cheese sauce with silky buttery leeks on crusty slices of sourdough bread, baked until golden and bubbling makes Welsh Rarebit the best comfort food.
Course Brunch, Lunch
Cuisine British
Keyword Welsh Rarebit, Welsh Rarebit recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 325kcal
Author Alida Ryder


For the sauce

  • 4 tbsp butter
  • 4 leeks finely chopped
  • 2 garlic cloves crushed
  • 4 tbsp flour
  • 2-3 cups milk
  • ½ tsp paprika
  • 1 tsp Dijon mustard
  • pinch of nutmeg
  • 1 cup mature cheddar grated
  • salt to taste
  • pepper to taste
  • 4 slices sourdough bread


  • In a saucepan, melt the butter and fry the leeks and garlic until soft.
  • Stir in the flour until a roux is formed and slowly whisk in the milk. I only add 2 cups milk at the beginning to ensure that the sauce isn’t too thin. You want the sauce to be thick enough to not ooze off the toast completely.
  • Lower the heat and allow the sauce to cook gently until the ‘floury’ taste has disappeared. Add the seasonings and the cheddar and take off the heat. Stir until the cheese has melted and adjust the seasoning if necessary.
  • Heat the broiler/grill of the oven and toast the bread until golden brown on both sides.
  • Top with a few spoonfuls of the sauce and place back into the oven. Cook until golden and bubbling then remove from the oven and serve. 


Calories: 325kcal | Carbohydrates: 57g | Protein: 12g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 389mg | Potassium: 338mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1750IU | Vitamin C: 11mg | Calcium: 158mg | Iron: 5mg