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
Keyword Welsh Rarebit, Welsh Rarebit recipe
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
Author Alida Ryder
For the sauce
4 leeksfinely chopped
pinch of nutmeg
pepper to taste
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.