Prep 30 mins
Cook 45 mins
From the October 2005 issue of Bon Appetit. Don't let the sound of the word "leek" scare you away! Leeks are a haughty onion! You like onions, don't you?
- 5 tablespoons butter, divided
- 1 teaspoon horseradish
- 3 tablespoons Dijon mustard
- 2 1⁄3 cups fresh breadcrumbs (French bread is good)
- 1 cup Roquefort cheese, crumbled
- 9 ounces fresh baby spinach leaves
- 8 ounces leeks, cut in half lengthwise the thinly sliced across (about 3 cups)
- 3⁄4 cup heavy whipping cream
- Preheat oven to 400 degrees.
- Melt 3 tablespoons of the butter in a medium sized skillet over medium-high heat. DO NOT burn. Mix in half of the horseradish and 2 tablespoons of the Dijon mustard. Then add the breadcrumbs.
- Saute the breadcrumbs until light golden, about 3-4 minutes. Cool slightly. Stir in the cheese.
- Toss half of the spinach leaves in a large non-stick pan on high heat just until wilted, about 2-3 minutes.
- Transfer the wilted spinach to a sieve set over a bowl and press down with a spatula to release the moisture. Repeat again with the remaining spinach, draining as directed.
- Melt the remaining 2 tablespoons of butter in medium-high heat in same pot you used to cook the spinach. Add the cut up leek and saute about 4 minutes.
- Add the cream, the remaining horseradish and mustard, and finally the spinach. Toss until the mixture is thick and blended, about 2 minutes total. DO NOT burn.
- Season with salt and black pepper.
- Transfer the spinach/leek mixture to a 7 x 11 inch baking dish. Top with the toasted breadcrumbs.
- Bake until bubbly, about 10 minutes.
- Serve with a cheesy grin.