Spleek to Me: Spinach and Leek Gratin With Bleu Cheese

Submitted by COOKGIRl

"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?"

 

• Ready In: 1hr 15mins
• Ingredients: 8
• Serves: 8

ingredients

• 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

directions

1. Preheat oven to 400 degrees.
2. 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.
3. Saute the breadcrumbs until light golden, about 3-4 minutes. Cool slightly. Stir in the cheese.
4. Toss half of the spinach leaves in a large non-stick pan on high heat just until wilted, about 2-3 minutes.
5. 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.
6. 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.
7. 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.
8. Season with salt and black pepper.
9. Transfer the spinach/leek mixture to a 7 x 11 inch baking dish. Top with the toasted breadcrumbs.
10. Bake until bubbly, about 10 minutes.
11. Serve with a cheesy grin.