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1
Prepare a medium heat fire (375F) in a wood-fired oven or cooker.
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2
Heat half of the olive oil in a small skillet over medium heat and saute the leeks until wilted, about 7 minutes.
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3
Blend together with the crabmeat, mustard, chili powder, and Worcestershire sauce in a bowl and set aside.
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4
Heat the remaining olive oil in a saucepan over medium heat and saute the spinach until most of the moisture has evaporated.
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5
Stir in the tarragon, salt, and white pepper.
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6
Remove from the heat, stir in the crab mixture, and set aside.
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7
To make the Mornay sauce, melt the butter in a skillet over medium heat.
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8
When it has stopped foaming, stir in the flour and cook, stirring, for 3 minutes.
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9
Whisk in the milk, nutmeg, zest, salt, and pepper.
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10
Add the Gruyere and sherry.
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11
Cook, stirring, until thickened.
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12
Remove from the heat and set over a pot of simmering water.
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13
In a small bowl, combine the bread crumbs and 1/2 cup of the Gruyere.
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14
Coat an 8-cup clay casserole or gratin dish with olive oil.
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15
Dust the bottom of the dish with the bread-crumb mixture.
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16
Line the dish with one-third of the potatoes, overlapping the slices lengthwise.
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17
Blend one-third of the Mornay sauce into crab mixture.
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18
Lightly salt and pepper the potatoes in the gratin dish and cover with half of the crab mixture.
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19
Add another one-third of the potatoes, then cover with the remaining crab mixture.
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20
Layer with the remaining potatoes and then the remaining Mornay sauce.
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21
Bake for 25 to 30 minutes.
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22
Top with 1/4 cup Gruyere and bake for 10 minutes, or until the potatoes are tender and the cheese is browned.
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23
Remove from the oven and let stand for 10 minutes before serving.
