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SPINACH AND LEEK GRATIN WITH ROQUEFORT CRUMB TOPPING Recipe | |
Vegetable | |
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Ingredients:
5 Tbsp butter, divided3 1/2 Tbsp horseradish Dijon mustard, divided 2 1/3 cups fresh breadcrumbs from crustless French bread 1 cup crumbled Roquefort cheese (generous 4 ounces) 3 (9 ounce) bags spinach leaves 1 (8 ounce) leek, halved lengthwise, thinly sliced crosswise (about 3 cups) 3/4 cup heavy whipping cream
Directions:
Preheat oven to 400 degrees F. Melt 3 Tbsp butter in medium skillet over medium-high heat. Mix in 2 Tbsp mustard, then breadcrumbs. Saute until breadcrumbs are golden, about 5 minutes. Cool briefly. Mix in cheese. Toss 1 1/2 bags spinach in large nonstick pot over high heat until wilted, about 3 minutes. Transfer to sieve set over bowl. Repeat with remaining spinach. Press on spinach to drain. Melt remaining 2 Tbsp butter in same pot over medium-high heat. Add leek; saute 4 minutes. Add cream, remaining 1 1/2 Tbsp mustard, and spinach. Toss until thick and blended, about 2 minutes. Season with salt and pepper. Transfer to 7x11 inch baking dish. Top with breadcrumb mixture. Bake until bubbling, about 10 minutes. Makes 8 servings. | |