Spinach and Leek Gratin with Roquefort Crumb Topping |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Ingredients:
5 tablespoons butter, divided |
3 1/2 tablespoons 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:
1. Preheat oven to 400°F. Melt 3 tablespoons butter in medium skillet over medium-high heat. Mix in 2 tablespoons mustard, then breadcrumbs. Sauté until breadcrumbs are golden, about 5 minutes. Cool briefly. Mix in cheese.
2. 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.
3. Melt remaining 2 tablespoons butter in same pot over medium-high heat. Add leek; sauté 4 minutes. Add cream, remaining 1 1/2 tablespoons 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.
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