Smoky Grilled Leeks with Melted Welsh Cheddar

Introduction

There is a profound transformation that occurs when the humble leek meets the intense, searing heat of an Arteflame grill. Often relegated to the background of soups and stocks, leeks possess a hidden, complex sweetness that is only truly unlocked through roasting or grilling. As the outer layers char and blacken, becoming smoky and crisp, the inner layers steam within their own juices, turning into a silken, buttery confection that rivals the finest asparagus. This dish celebrates that metamorphosis, pairing the natural, earthy sweetness of the vegetable with the sharp, salty punch of authentic Welsh Cheddar.

This recipe is more than just a side dish; it is a nod to rustic, open-fire cooking where simple ingredients take center stage. The addition of Welsh Cheddar is not merely a topping but a cultural homage, as the leek is the national emblem of Wales. When the cheese melts into the charred crevices of the grilled leek, it creates a savory, rich glaze that contrasts beautifully with the vegetable's tender interior. Whether you are hosting a vegetarian barbecue or looking for the perfect accompaniment to a grilled steak, these smoky leeks offer a sophisticated flavor profile that is surprisingly easy to achieve on your outdoor griddle.

Ingredients

• 4 Large Leeks (whites and light green parts only)
• 3 tbsp Extra Virgin Olive Oil
• 1 tsp Sea Salt (flaky prefered)
• 1/2 tsp Freshly Cracked Black Pepper
• 1 cup Mature Welsh Cheddar, freshly grated
• 1 tbsp Fresh Thyme leaves
• 1 tsp Dijon Mustard (optional, for brushing)

Instructions

Step 1: Preparation and Cleaning

1. Begin by preparing the leeks, which can often harbor soil between their layers. Trim the dark green tops and the root end, leaving the white and light green shank intact.
2. Slice each leek in half lengthwise.
3. Rinse the leeks thoroughly under cold running water, gently fanning out the layers to ensure all grit and dirt are washed away, but be careful to keep the leek intact.
4. Pat them completely dry with paper towels; excess moisture will steam the leeks rather than sear them.

Step 2: Seasoning the Leeks

1. Brush the cut sides of the leeks generously with olive oil. If you are using the optional Dijon mustard, whisk it into the oil before brushing for an extra layer of zing.
2. Season the cut sides liberally with sea salt and freshly cracked black pepper.
3. Allow the leeks to sit for about 5 minutes to let the oil penetrate the outer layers.

Step 3: Grilling on the Arteflame

1. Preheat your Arteflame grill. You want a medium-high heat zone on the flat steel cooktop (plancha).
2. Place the leeks cut-side down directly onto the hot steel.
3. Grill for 4-6 minutes without moving them initially. You are looking for a deep, golden-brown char (Maillard reaction) on the face of the leek.
4. Once charred, flip the leeks over onto their rounded side.
5. Move them slightly further from the center fire to a medium heat zone to allow the insides to soften without burning the bottoms completely. Cook for another 5-8 minutes until tender when pierced with a knife.

Step 4: Melting the Cheddar

1. Once the leeks are tender, flip them back so the cut side is facing up.
2. Evenly distribute the grated Welsh Cheddar over the length of the leeks.
3. If you have a basting dome, cover the leeks for 60 seconds to speed up the melting process. If not, simply let the residual heat from the leeks and the grill melt the cheese until it is bubbling and gooey.

Step 5: Garnish and Serve

1. Carefully remove the leeks from the grill using a long spatula.
2. Transfer to a warm serving platter.
3. Sprinkle the fresh thyme leaves over the melted cheese while it is still hot to release the herb's aromatic oils.
4. Serve immediately while the cheese is molten.

Tips

The success of this dish relies heavily on proper cleaning and heat management. Leeks grow in sandy soil, and nothing ruins a grilled dish faster than a gritty texture. Do not skip the step of fanning the layers under water. Regarding the grilling process, the Arteflame is unique because it offers various heat zones. Start close to the center to get that appetizing caramelized crust, but be sure to move them toward the outer edge of the cooktop to finish cooking through. Leeks are dense; if you leave them in the high-heat zone too long, the outside will burn before the center becomes creamy. Finally, use a block of high-quality Welsh Cheddar and grate it yourself. Pre-grated cheeses often contain anti-caking agents that prevent them from melting into that luxurious, smooth consistency you want for this dish.

Variations

While the combination of leeks and cheddar is classic, you can easily adapt this recipe to suit different palates or dietary needs. Here are a few ways to mix it up:

• The Carnivore’s Crunch: Wrap the leeks in thin slices of pancetta or bacon before grilling. The fat renders out, basting the leek, while the meat becomes crispy.
• Spicy Kick: Mix a teaspoon of red chili flakes into the cheddar before melting it onto the leeks for a contrast of sweet, creamy, and spicy.
• French Onion Style: Substitute the Welsh Cheddar for Gruyère and top with crispy fried onions after grilling.
• Vegan Option: Replace the cheddar with a vegan melting cheese or a drizzle of tahini and lemon zest for a creamy, dairy-free finish.
• Herb Butter Finish: Skip the cheese entirely and top the hot leeks with a compound butter made with garlic, rosemary, and lemon juice.

Best pairings

These smoky grilled leeks are robust enough to stand on their own as a light main course, but they truly shine as a side dish for rich, savory proteins. The sharpness of the cheddar and the sweetness of the leek cut through the fat of a ribeye steak or grilled lamb chops perfectly. Lamb, in particular, is a traditional pairing for leeks and rosemary. For a lighter summer meal, serve these alongside grilled trout or salmon; the smokiness compliments the fish without overpowering it. Regarding beverages, a crisp, dry cider is an excellent match, echoing the Welsh roots of the dish. Alternatively, a white wine with high acidity and mineral notes, such as a Sauvignon Blanc or a dry Riesling, will cleanse the palate between bites of the rich, cheesy leeks.

Conclusion

Grilling leeks on the Arteflame transforms a simple garden vegetable into a culinary centerpiece that is visually stunning and incredibly flavorful. The combination of the smoky char, the tender, sweet interior, and the sharp, salty embrace of Welsh Cheddar creates a harmony of textures and tastes that feels indulgent yet grounded. It is a recipe that encourages you to slow down and appreciate the nuances of your ingredients. Whether you are a seasoned pitmaster or new to flat-top grilling, this recipe is forgiving, rewarding, and guaranteed to impress your guests. So next time you fire up the grill, look past the standard peppers and onions, and give the noble leek the attention it deserves.