Spinach and Leek Gratin with Roquefort Crumb Topping

Make it every year! For those where Roquefort may be too strong, Gorgonzola works nicely, and no need for perfection. Some years I have more leeks and less spinach or vice versa. Always great!

• beeja

• Tampa

• 11/22/2019

used 3 leeks and added horseradish to dijon mustard - also used gruyere in place of roquefort which i think goes so well with the nutmeg and mustard. delicious!

• marcylane

• Brooklyn, NY

• 1/5/2018

I'm not sure whether I did something wrong or whether this recipe just wasn't right for me. I found the topping dry, and the dijon mustard flavor overpowering.

• zgabriel

• Boston

• 3/21/2015

I will be trying this for New Years with Filet Mignon, Rib Eyes, Lobster Tails and a mixed caprese green salad. Has anyone tried to make this ahead, freeze and then bake?

• ParkerRvrGirl

• Parker, Arizona

• 12/29/2013

This recipe received more raves from guests than perhaps anything else I've ever made. As usual, I'm grateful to all the other wise reviewers because I took a lot of the suggestions and discovered: 1. If you can't find a horseradish Dijon, just use half horseradish sauce and half Dijon. Surprisingly, neither overpowers the dish in the slightest. I even used more than the recipe calls for. 2. Roquefort costs twice as much as Blue Danish, so I settled for the cheaper of the two. I used half of what the recipe calls for and that was more than enough flavor. I think had I used an entire cup, it would have tasted awful. Then again, Roquefort is a different cheese altogether, so you may have to experiment if you choose another blue cheese. 3. I mixed most of the cheese with the spinach mixture and that ensured the blue cheese flavor was in each bite. I sprinkled a small amount on top of the bread crumbs. 4. The bread crumbs are infused with the mustard and horseradish, so there's no hint of what the bread initially tasted like. Therefore, Panko seems to be a much easier option. 5. I agree that 3 leeks are essential. 6. I added a pound of chopped portabellas and 1/4 pound of Shitake mushrooms and it brought the dish to a whole new level. 7. A pinch of nutmeg adds a nice touch too, that is, if you like nutmeg.

• kbzolla

• Lakewood, CO

• 11/29/2013

To a cook from Baltimore: this recipe calls for bags of spinach, which I always assume means fresh spinach, and which makes perfect sense with the recipe's instructions. Also, it does say to season with salt and pepper. But i'm with you on the bowl issue. No need to use a bowl unless you are saving the liquid for further use, which isn't the case here.

• dspring

• Nashville TN

• 11/23/2011

Although you need lots of spinach for this - it is worth it - I would also recommend more leeks (I used two and should have used three.) I could not find Dijon horseradish mustard so used Annie's brand and was ok though perhaps the actual Dijon would have been better. I also used a generic blue cheese instead of Roquefort to save on cost and it was fine but next time I would use more. Everyone at Easter dinner loved it and wanted recipe. Only wish I had made more to have had leftover!

• Anonymous

• 4/25/2011

Wow! This was beyond great - but of course, with all those calories it should be! Used panko successfully. I couldn't find horseradish Dijon, so I just added a touch of horseradish to regular Dijon. I think it may be important to use Roquefort. The blue cheese flavor was actually soft & mild. Perhaps a different blue cheese would have been stronger.

• Anonymous

• Taos NM

• 11/26/2010

As one dinner guest said, 5-star! It WAS excellent and great with a "cure the winter blues" pot roast. Can't wait to experiment with my own garden chard & shallots. The horseradish dijon gives another subtle layer of flavor. Will also prepare in individual ramekins next time.

• thethymesavor

• Raleigh NC

• 2/28/2010

My husband and I really enjoyed this. I made a few minor changes: a little less butter, regular Dijon mustard, twice the leeks, and only half a cup of regular blue cheese. It was very easy and very good. We had it with grilled rib-eyes, baked potatoes, and pumpkin beer to wash it down. Very nice meal!

• Anonymous

• Little Rock, AR

• 10/25/2009

Love this recipe! Though I'm not usually much for bread crumb toppings, I tried it with panko with great results. I have made it with fresh spinach, chard from my garden, and have also substituted zucchini for a portion of the spinach. (Shred it with a box grater and then saute it briefly over med-high heat in a little butter or olive oil until it wilts and gives up its excess moisture.) Like other reviewers, I found it easiest to combine the Roquefort with the spinach rather than using it as part of the topping. Also, the recipe is very forgiving. I have made this with Roquefort but also with generic blue from TJs and with Dijon mustard as well as other mustards I found in the refrigerator. Always good and everyone likes it.

• Anonymous

• East Bay, CA

• 9/11/2009

This was delicious, but I have some problems with the recipe. First--there is no way that 1 8-ounce leek can produce 3 cups of anything. I didn't notice the 3 cups part when I was making my grocery list, so my gratin wasn't very leek-y. I think it would have been good that way, so I'll try it next time. Second--the way that it tells you to defrost the spinach is completely stupid, and it takes way more that 3 minutes per batch. I'll go back to the way I've always done it--put the frozen spinach in a colander and run hot water over it. It has to be squeezed out, anyway, so what's the difference? And why would you put the colander over a bowl? Just to get something else dirty? And who has a non-stick pot? A pan, maybe... Also, the recipe never mentions salt and pepper, which is essential. It's rather common sense to add it, but when it's not in the recipe, it makes it easy to forget. Finally, it will take more than 10 minutes to adequately bake this gratin. Having said all that, I do have to say that this was quite yummy, and worked very well with steak.

• Anonymous

• Baltimore

• 5/28/2009

I love this dish, but have enhanced it by adding some sliced portobellos and shitake mushrooms. I've layered the spinach, leek, mushroom cream mixture first and then added a bed of polenta circles (purchase tubes of polenta at Trader Joe's) and pushed them down into the mixture and then topped with bread crumbs. I have often made this up the day ahead of time, let it come to room temperature and baked it for about 50 minutes and it is fabulous.

• marthacochran

• Glenside, PA

• 2/12/2009

I also use gorgonzola in this recipe. Added dash nutmeg and salt/pepper. Reading the other reviews I like the panko idea, might give that a try tonight. Thanks!

• Anonymous

• Fresno, CA

• 10/10/2008

Just made this with a few changes...didn't have any leeks so I used green onion, used frozen spinach, and panko breadcrumbs...it was great! I'll make this one again, and again.

• taraleae

• atlanta, ga

• 5/4/2008