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Recipes

Spinach and Leek Gratin with Roquefort Crumb Topping

By Bon Appétit Test KitchenPhotography by Leo Gong

4.5

(2)

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Recipe information

  • 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

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 400°F. Melt 3 tablespoons butter in medium skillet over medium-high heat. Mix in 2 tablespoons mustard, then breadcrumbs. Sauté until breadcrumbs are golden, about 5 minutes. Cool briefly. Mix in cheese.

    Step 2

    Toss 1 1/2 bags spinach in large nonstick pot over high heat until wilted, about 3 minutes. Transfer to sieve set over bowl. Repeat with remaining spinach. Press on spinach to drain.

    Step 3

    Melt remaining 2 tablespoons butter in same pot over medium-high heat. Add leek; sauté 4 minutes. Add cream, remaining 1 1/2 tablespoons mustard, and spinach. Toss until thick and blended, about 2 minutes. Season with salt and pepper. Transfer to 7x11-inch baking dish. Top with breadcrumb mixture. Bake until bubbling, about 10 minutes.

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