Spinach And Leek Gratin With Roquefort Crumb Topping
Serves: 6
Dallas Effertz
1 January 1970
Based on User reviews:
43
Spice
52
Sweetness
50
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
5 tbsps
Butter (divided)3 cup
Heavy Whipping CreamDirections:
1
Repeat with remaining spinach
2
Press on spinach to drain
3
Preheat oven to 400°F
4
Melt 3 tablespoons butter in medium skillet over medium-high heat
5
Mix in 2 tablespoons mustard, then breadcrumbs
6
Sauté until breadcrumbs are golden, about 5 minutes
7
Cool briefly
8
Mix in cheese
9
Toss 1 1/2 bags spinach in large nonstick pot over high heat until wilted, about 3 minutes
10
Transfer to sieve set over bowl
11
Melt remaining 2 tablespoons butter in same pot over medium-high heat
12
Add leek; sauté 4 minutes
13
Add cream, remaining 1 1/2 tablespoons mustard, and spinach
14
Toss until thick and blended, about 2 minutes
15
Season with salt and pepper
16
Transfer to 7x11-inch baking dish
17
Top with breadcrumb mixture
18
Bake until bubbling, about 10 minutes
19
Preheat oven to 400°F
20
Melt 3 tablespoons butter in medium skillet over medium-high heat
21
Mix in 2 tablespoons mustard, then breadcrumbs
22
Sauté until breadcrumbs are golden, about 5 minutes
23
Cool briefly
24
Mix in cheese
25
Toss 1 1/2 bags spinach in large nonstick pot over high heat until wilted, about 3 minutes
26
Transfer to sieve set over bowl
27
Repeat with remaining spinach
28
Press on spinach to drain
29
Melt remaining 2 tablespoons butter in same pot over medium-high heat
30
Add leek; sauté 4 minutes
31
Add cream, remaining 1 1/2 tablespoons mustard, and spinach
32
Toss until thick and blended, about 2 minutes
33
Season with salt and pepper
34
Transfer to 7x11-inch baking dish
35
Top with breadcrumb mixture
36
Bake until bubbling, about 10 minutes