Spleek to Me: Spinach and Leek Gratin With Bleu Cheese

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: 1 hr 15 mins
• 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.