Spinach And Roasted Red Pepper Gratin

By á-170456

Ingredients

• 4 bags fresh spinach leaves - (10 oz ea)
• 3 red bell peppers
• 1 1/2 tablespoons butter
• 1 1/2 tablespoons olive oil
• 3 medium leeks thinly sliced (white and pale green parts - 3 cups)
• 1 large shallot chopped (1/4 cup)
• 3 garlic cloves minced
• 1 cup whipping cream
• 4 large eggs
• 1 cup part-skim ricotta cheese
• 1/2 cup grated Swiss cheese
• 1/4 cup grated Parmesan cheese
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly-ground black pepper

Details

Servings 8

Preparation

Step 1

Heat large deep nonstick skillet over medium-high heat. Working in batches (about 10 cups at a time), sauté fresh spinach in dry skillet until bright green and wilted, about 2 minutes per batch. Transfer spinach to strainer. Squeeze spinach dry; roll in kitchen towel to remove excess water.

Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and slice peppers into 1/4-inch-wide strips.

Melt butter with oil in heavy large skillet over medium heat. Add leeks, shallot, and garlic; cook until soft, about 5 minutes. Remove from heat. Whisk cream and eggs in large bowl to blend. Whisk in all cheeses, salt, and pepper. Stir in spinach, leek mixture, and 2/3 of roasted red peppers (reserve 1/3 of peppers for topping). (Can be prepared 1 day ahead. Cover and refrigerate.)

Preheat oven to 350 degrees. Generously butter 13- by 9- by 2-inch baking dish. Transfer spinach mixture to prepared dish. Bake gratin until knife inserted into center comes out clean, about 50 minutes. Arrange remaining red pepper strips decoratively atop gratin and serve.

This recipe yields 8 servings.