Spinach and leeks cream casserole
20
70
8
No
Ingredients
- 4 packages of fresh trimmed spinaches
- 60 ml (1/4 cup) of butter
- 1 package of 250 g (4 cups) of Les cultures de chez nous sliced leeks
- 2 ml (1/2 teaspoon) of salt
- 4 ml (3/4 teaspoon) of pepper
- 1 ml (1/4 teaspoon) of grounded nutmeg
- 80 ml (1/3 cup) of flour
- 750 ml (3 cups) of milk
- 250 ml (1 cup) of grated Parmesan cheese
- 15 ml (1 tablespoon) of Dijon's mustard
- 125 ml (1/2 cup) of fresh bread, crumbled roughly
Preparation
Side-by-side mode
- In a large pan with boiling water, blanch spinach many times for about 20 seconds or until tender. Remove from casserole and set in a bowl filled with icy water. Drain well to remove all water surplus. Finely chop and set aside.
- In a casserole, melt butter at medium heat. Add Les cultures de chez nous sliced leeks, salt, pepper and nutmeg. Cook while stirring from time to time for about 10 minutes or till leeks reach tenderness. Spread with flour and cook while stirring for 2 minutes. Add milk and continue cooking while stirring for 8 minutes or until the sauce is thicker. Add spinach set aside, 180 ml of cheese and mustard. Cook while carefully stirring till the preparation is warm.
- Pour the spinach preparation into a 20 cm glass mold. Spread with bread and the remaining cheese. (You can prepare the spinach casserole until this step.) Let it cool down, and cover it with aluminum paper. It can be kept in the refrigerator until the next day. Add 15 minutes to the cooking time.)
- Oven bake at 375°F (190°C) for about 45 minutes or till the top of the preparation is gold and crispy.
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