Gratin of Spinach and Roquefort Recipe

Name: Gratin of Spinach and Roquefort Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Spinach:; 2 Tablespoons melted butter; 2 Tablespoons olive oil; 1 pound baby spinach, washed and spun dry; Custard:; 2 Tablespoons unsalted butter; 5 medium garlic cloves, mashed to a paste; 1 1/2 cups heavy cream; 8 ounces Roquefort cheese, crumbled (1 cup); 1/2 cup thinly sliced scallions, plus more for garnish; 4 large eggs, lightly beaten; 1 1/4 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 1 pound sourdough bread, crusts removed, cut into 1-inch cubes

Servings: persons

Spinach:
2 Tablespoons melted butter
2 Tablespoons olive oil
1 pound baby spinach, washed and spun dry
Custard:
2 Tablespoons unsalted butter
5 medium garlic cloves, mashed to a paste
1 1/2 cups heavy cream
8 ounces Roquefort cheese, crumbled (1 cup)
1/2 cup thinly sliced scallions, plus more for garnish
4 large eggs, lightly beaten
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 pound sourdough bread, crusts removed, cut into 1-inch cubes

1
Preheat oven to 375A degrees F.
2
Prepare Pan: Generously butter a gratin dish.
3
SautA Spinach: In a large sautA pan, heat olive oil.
4
Add the spinach and sautA until spinach is wilted.
5
Prepare Custard: In a small saucepan, melt the butter over moderate heat.
6
Add the garlic paste and cook, stirring, until just golden.
7
Stir in the cream and Roquefort and bring to a boil.
8
Stir in scallions and spinach and cook for about 30 seconds.
9
Remove from the heat.
10
Transfer to a large bowl.
11
Gradually fold in beaten eggs into the Roquefort spinach cream mixture.
12
Add salt and pepper, stir in the bread cubes and let stand until the cream is absorbed, about 5 minutes.
13
Bake Gratin: Spoon the bread pudding mixture into the gratin pan.
14
Bake in the center of the oven for 25 minutes, or until the gratin is set and golden.
15
Transfer the gratin to a cooling rack and let sit for 5 minutes.
16
Serve: Run a knife around the gratin to release.
17
Scoop out onto plates and garnish with the remaining scallions.
18
Serve immediately.

1021

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Spinach:, 2 Tablespoons melted butter, 2 Tablespoons olive oil, 1 pound baby spinach, washed and spun dry, and more.

Yes, Gratin of Spinach and Roquefort Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!