Spinach and Leek Gratin with Roquefort Crumb Topping

Spinach and Leek Gratin with Roquefort Crumb Topping
Photo by Leo Gong

Ingredients

  • 1 cup crumbled Roquefort cheese
  • ¾ cup heavy whipping cream
  • 3 ½ tablespoons horseradish Dijon mustard
  • 3 9-ounce bags spinach leaves
  • 1 8-ounce leek
  • 5 tablespoons butter
  • 2 1/3 cups fresh breadcrumbs from crustless French bread

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. Toss 1 1/2 bags spinach in large nonstick pot over high heat until wilted, ab...

View full recipe at Epicurious

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