Spleek to Me: Spinach and Leek Gratin With Bleu Cheese

• 5 tablespoons butter, divided
• 1 teaspoon horseradish
• 3 tablespoons Dijon mustard
• 2 13 cups fresh breadcrumbs (French bread is good)
• 1 cup Roquefort cheese, crumbled
• 9 ounces fresh baby spinach leaves
• 8 ounces leeks, cut in half lengthwise the thinly sliced across (about 3 cups)
• 34 cup heavy whipping cream

1. Preheat oven to 400 degrees.
2. Melt 3 tablespoons of the butter in a medium sized skillet over medium-high heat.
3. DO NOT burn.
4. Mix in half of the horseradish and 2 tablespoons of the Dijon mustard.
5. Then add the breadcrumbs.
6. Saute the breadcrumbs until light golden, about 3-4 minutes.
7. Cool slightly.
8. Stir in the cheese.
9. Toss half of the spinach leaves in a large non-stick pan on high heat just until wilted, about 2-3 minutes.
10. Transfer the wilted spinach to a sieve set over a bowl and press down with a spatula to release the moisture.
11. Repeat again with the remaining spinach, draining as directed.
12. Melt the remaining 2 tablespoons of butter in medium-high heat in same pot you used to cook the spinach.
13. Add the cut up leek and saute about 4 minutes.
14. Add the cream, the remaining horseradish and mustard, and finally the spinach.
15. Toss until the mixture is thick and blended, about 2 minutes total.
16. DO NOT burn.
17. Season with salt and black pepper.
18. Transfer the spinach/leek mixture to a 7 x 11 inch baking dish.
19. Top with the toasted breadcrumbs.
20. Bake until bubbly, about 10 minutes.
21. Serve with a cheesy grin.

butter, horseradish, mustard, fresh breadcrumbs, roquefort cheese, baby spinach, leeks, heavy whipping cream

Taken from www.food.com/recipe/spleek-to-me-spinach-and-leek-gratin-with-bleu-cheese-139523 (may not work)