Creamed Spinach Leek Casserole
Ingredients
|
4 bunches
|
fresh spinach, cleaned and trimmed
|
|
1/4 cup plus 2 tablespoons
|
butter
|
|
|
1 tablespoon olive oil
|
|
2
|
leeks, trimmed and chopped (light green parts only)
|
|
1/4 teaspoon
|
ground nutmeg
|
|
1/3 cup
|
all purpose flour
|
|
3 cups
|
milk
|
|
1 cup
|
grated Parmesan cheese
|
|
1 tablespoon
|
Dijon-style mustard
|
|
1/2 cup
|
coarse fresh bread crumbs
|
|
|
salt and pepper to taste
|
Cooking Instructions
Preheat oven to 375 F. Butter an 8-inch baking dish.
In large sauté pan, heat 2 tablespoons of butter and olive oil over medium heat. Add in spinach, and allow to wilt. Note: Add spinach a bunch at a time and allow it to wilt before adding the next batch. Sauté until all of the liquid has evaporated. Remove wilted spinach from pan.
To hot pan, add ¼ cup of butter and let melt. Add leeks, pepper, salt and nutmeg, stirring occasionally, until softened, about 10 minutes. Sprinkle leek mixture with flour; cook, stirring, for 2 minutes. Whisk in milk; cook, stirring often, until thick enough to coat back of spoon, about 8 minutes. Add cooked spinach, 3/4 cup of the cheese and mustard; cook, stirring, until hot.
Our mixture into baking dish. Sprinkle top with bread crumbs and remaining cheese. Bake for 45 to 50 minutes until top is golden brown and bubbly.
Equipment List
