Spleek to Me: Spinach and Leek Gratin With Bleu Cheese

1. 1

   Preheat oven to 400 degrees.

2. 2

   Melt 3 tablespoons of the butter in a medium sized skillet over medium-high heat.

3. 3

   DO NOT burn.

4. 4

   Mix in half of the horseradish and 2 tablespoons of the Dijon mustard.

5. 5

   Then add the breadcrumbs.

6. 6

   Saute the breadcrumbs until light golden, about 3-4 minutes.

7. 7

   Cool slightly.

8. 8

   Stir in the cheese.

9. 9

   Toss half of the spinach leaves in a large non-stick pan on high heat just until wilted, about 2-3 minutes.

10. 10

    Transfer the wilted spinach to a sieve set over a bowl and press down with a spatula to release the moisture.

11. 11

    Repeat again with the remaining spinach, draining as directed.

12. 12

    Melt the remaining 2 tablespoons of butter in medium-high heat in same pot you used to cook the spinach.

13. 13

    Add the cut up leek and saute about 4 minutes.

14. 14

    Add the cream, the remaining horseradish and mustard, and finally the spinach.

15. 15

    Toss until the mixture is thick and blended, about 2 minutes total.

16. 16

    DO NOT burn.

17. 17

    Season with salt and black pepper.

18. 18

    Transfer the spinach/leek mixture to a 7 x 11 inch baking dish.

19. 19

    Top with the toasted breadcrumbs.

20. 20

    Bake until bubbly, about 10 minutes.

21. 21

    Serve with a cheesy grin.

* Per serving · 4 servings · Values may vary.

No additional tips available.