Spleek To Me Spinach And Leek Gratin With Bleu Cheese Recipes

LEEKS AU GRATIN

Steps:

• Preheat oven to 375°. Cut off the root end and the tough leaf ends, then cut leeks lengthwise in half; cut halves crosswise into 3-in. pieces. Place cream, salt, pepper and leeks in a large cast-iron or other ovenproof skillet; bring to a boil over medium-high heat. Reduce heat; simmer, covered, 5 minutes. Uncover; simmer 15 minutes. Remove from heat; sprinkle with cheese., Bake, uncovered, until top is golden and leeks are tender, 15-20 minutes. Let stand 5-10 minutes before serving.

SPINACH GRATIN

Steps:

• Preheat the oven to 425 degrees F. Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper. Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.
• Note: This recipe has been updated and may differ from what was originally broadcast or published.

SPLEEK TO ME: SPINACH AND LEEK GRATIN WITH BLEU CHEESE

Steps:

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