Creamed Leeks with Smoked Bacon, Anchovy & Parmesan

There’s a reason leeks have been used in professional kitchens for generations. Treated properly, they become sweet, rich, and deeply savoury — the sort of ingredient that turns humble cooking into something luxurious.

This creamed leek recipe is built like a proper restaurant gratin. Smoked bacon brings depth, garlic builds the base, anchovy melts into the sauce for umami rather than fishiness, and the combination of Parmesan and Red Leicester creates a rich, golden finish with real flavour instead of just heaviness.

The burnt leek ash breadcrumbs are what elevate this dish. They add smokiness, texture, and a subtle bitterness that cuts through the richness beautifully.

Serve it as a side dish with roast chicken, grilled pork, steak, or even spooned onto toasted sourdough as a main course.

Creamed Leeks with Smoked Bacon & Parmesan

Ingredients

3 large leeks, washed and sliced
200g smoked bacon, diced
2 garlic cloves, finely chopped
300ml double cream
2 anchovy fillets, finely chopped
150g Parmesan, grated
100g Red Leicester, grated
Handful of breadcrumbs
Extra Parmesan for topping
Salt and black pepper
Olive oil or butter for cooking

Optional:

Burnt leek ash mixed through the breadcrumbs for a smoky finish

Method

1. Build the flavour base

Place a large frying pan over a medium heat and cook the smoked bacon until it starts to crisp and release its fat.

Add the garlic and cook gently for 30 seconds until fragrant.

Pour in the cream and bring to a gentle simmer.

2. Cook the leeks

Add the sliced leeks and cook slowly in the cream until softened and silky. The leeks should collapse slightly and absorb all the smoky, creamy flavour.

Stir through the chopped anchovy. It will melt into the sauce and deepen the flavour without overpowering the dish.

Remove the pan from the heat.

3. Add the cheese

Fold through the Parmesan and Red Leicester until fully melted and glossy.

Taste before seasoning — the bacon, anchovy, and Parmesan already bring saltiness, so adjust carefully.

4. Finish and bake

Transfer the mixture to a baking dish.

Top with breadcrumbs and extra Parmesan. If using burnt leek ash breadcrumbs, mix the ash through the crumbs before topping for an incredible smoky flavour.

Bake at 200°C for around 10 minutes, or until bubbling and golden on top.

Serving Ideas

This works brilliantly with:

Roast chicken
Grilled pork chops
Steak
Slow-cooked lamb
Toasted sourdough with a fried egg
As part of a Sunday roast

It’s also a strong example of how restaurant cooking often comes down to layering simple ingredients properly rather than overcomplicating dishes.

The anchovy, smoked bacon, and Parmesan all stack savoury depth into the leeks, while the burnt leek ash breadcrumbs give the dish a signature chef-style finish.