Spinach and Leek Gratin with Roquefort Crumb Topping

Ingredients for Spinach and Leek Gratin with Roquefort Crumb Topping

• 80ml butter, divided

• 50ml horseradish Dijon mustard, divided

• 250g fresh breadcrumbs from crustless French bread

• 120g crumbled Roquefort cheese (generous 110g )

• 3 250g bags spinach leaves

• 30g leek, halved lengthwise, thinly sliced crosswise (about 725ml )

• 180ml double cream

How to make Spinach and Leek Gratin with Roquefort Crumb Topping

Preheat oven to 204°C. Melt 45ml 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.

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.

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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.