Leek and Creamed Spinach Casserole Recipe
This leek and creamed spinach casserole recipe is a wonderful vegetable casserole and side dish. It is also vegetarian.
Equipment
- 1 baking dish 8"x8"
Ingredients
- 4 bags spinach, fresh, large bags, trimmed
- 1/4 cup butter
- 2 leeks, (white and light green parts only), chopped
- 3/4 teaspoon pepper
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/3 cup all-purpose flour
- 3 cups milk
- 1 cup Parmesan cheese, grated
- 1 tablespoon Dijon mustard
- 1/2 cup bread crumbs, coarse fresh
Instructions
- In a large pot of boiling water, blanch the spinach in batches, until it is wilted, about 20 seconds. With a slotted spoon, transfer the spinach to a bowl of ice water. Drain and press out the water. Chop the spinach and set it aside.
- Preheat the oven to 375°F.
- In a saucepan, melt the butter over medium heat. Cook the leeks, salt, pepper and nutmeg, stirring occasionally, until softened, about 10 minutes. Sprinkle the leek mixture with flour and cook, stirring, for 2 minutes. Whisk in the milk. Cook, stirring often until it is thick enough to coat the back of a spoon, about 8 minutes.
- Add the spinach, 3/4 cup of cheese and the mustard. Cook, stirring until hot.
- Scrape the mixture into an 8 inch square glass baking dish or gratin dish. Sprinkle with bread crumbs and the remaining cheese. Bake in a 375°F oven until the top is crisp and golden, about 25 minutes.
- Makes 8 servings.
Notes
To make this spinach casserole ahead: After adding the remaining cheese, let it all cool. Cover your dish with foil and refrigerate for up to 24 hours. Bake the casserole for 15 minutes longer.
Nutrition
Calories: 227kcalCarbohydrates: 18gProtein: 10gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 37mgSodium: 522mgPotassium: 227mgFiber: 1gSugar: 6gVitamin A: 867IUVitamin C: 3mgCalcium: 307mgIron: 1mg
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