Spinach and Leek Gratin with Roquefort Crumb Topping

By Chef_JR4

Ingredients

• 5 Tbsp butter, divided
• 3 1/2 Tbsp horseradish Dijon mustard, divided
2
• 1/3 c fresh breadcrumbs made from crustless french bread
• 1 c crumbled Roquefort cheese
• 3-9 Oz bags spinach leaves
• 1 8-ounce leek, halved lengthwise, thinly sliced crosswise (about 3 cups)
• 3/4 c heavy whipping cream

Details

Servings 6

Preparation

Step 1

Preheat oven to 400 degrees F.

Melt 3 tablespoons butter in medium skillet over medium high heat.

Mix in 2 Tbsp mustard, then breadcrumbs, Saute Breadcrumbs until golden, about 5 minutes. Cool briefly. Mix in cheese.



Toss 1 1/2 bags spinach in large nonstick pot over high heat until wilted, about 3 minutes. Transfer to sieve set over bowl. Repeat with remaining spinach. Press on spinach to drain.



Melt remaining 2 Tbsp butter in same pot over medium - high heat.

Add leek and sauté 4 minutes.

Add cream, remaining 1 1/2 tbsp mustard, and spinach.
Toss until thick and blended, about 2 minutes. Season with salt and pepper.

Transfer to a 7 X 11 baking dish. Top with breadcrumb mixture. Bake until bubbling, about 10 minutes