Rating: Very Favorable
Notes: This felt a bit like grabbing whatever I had handy, although I didn't actually make any substitutions.
- I used whatever blue cheese was in the fridge; I'm fairly certain you don't have to use Roquefort.
- My spinach and leeks came from the freezer, as mentioned, pre-cut, pre-wilted, etc.
- I only used 1/2 cup heavy cream. You can even use less, probably.
- My breadcrumbs were from some Paesano-type bread hiding at the back of the fridge.
- Don't sweat not having horseradish Dijon mustard. Just mix about 1/2 teaspoon of horseradish to the mustard.
It's a bit spicy, with that horseradish in it, but that's probably 50% of the reason we liked it so much. The other 50% is that cream, I'm sure.
- 5 tablespoons butter, divided
- 3 1/2 tablespoons horseradish Dijon mustard
- 2 1/2 cups bread crumbs, fresh from French bread
- 1 cup Roquefort cheese, crumbled
- 3 9 oz. bags spinach
- 1 medium leek, halved lengthwise, thinly sliced crosswise (about 3 cups)
- 3/4 cup heavy cream
- Melt 3 tablespoons of the butter in a medium skillet over medium high heat. Mix in 2 tablespoons of the mustard, then the breadcrumbs. Saute until golden, about 5 minutes. Cool briefly. Mix in the cheese.
- Toss 1 1/2 bags spinach in large pot over high heat until wilted (with a little water if not a non-stick pot). Wilt for 3 minutes. Transfer to sieve. Repeat with remaining spinach. Press on spinach to drain. (You can also do this in the microwave.)
- Melt remaining 2 tablespoons butter over medium high heat in skillet. Add leek and saute for 4 minutes. Add cream, remaining 1 1/2 tablespoons of mustard and the spinach. Toss until thick and blended, about 2 minutes. Season with salt and pepper.
- Preheat oven to 400 degrees. Transfer spinach-leek mixture to a medium casserole or baking dish. Top with breadcrumb mixture and bake until bubbling, about 15 minutes.