Spleek To Me: Spinach And Leek Gratin With Bleu Cheese

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.