Name: Spinach and Leek Gratin with Roquefort Crumb Topping
Prep time: 30 minutes
Total time: 45 minutes
Yield: 8 Servings
Ingredients: 5 tablespoons butter, divided; 3 1/2 tablespoons horseradish Dijon mustard, divided; 2 1/3 cups fresh breadcrumbs from crustless French bread; 1 cup crumbled Roquefort cheese; 3 9-ounce bags spinach leaves; 1 8-ounce leek, halved lengthwise, thinly sliced crosswise (about 3 cups); 3/4 cup heavy whipping cream

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