Spinach and Leek Gratin with Roquefort Crumb Topping
A luxurious gratin combining wilted spinach and tender leeks in a creamy sauce, topped with a golden breadcrumb crust featuring sharp Roquefort cheese and horseradish Dijon mustard.
Ingredients
- •5 tablespoons butter
- •3½ tablespoons horseradish Dijon mustard
- •2⅓ cups fresh breadcrumbs
- •1 cup Roquefort cheese
- •3 bags spinach leaves
- •1 piece leek
- •¾ cup heavy whipping cream
Cooking Instructions
- 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.
10 min
- 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.
9 min
- 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.
16 min
