Krémové špenátové casserole s pórkem

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Suroviny

na porce

bags (each 10 oz/284 g) fresh spinach, trimmed 4
cup (50 mL) butter 0,25
leeks (white and light green parts only), chopped 2
tsp (4 mL) pepper 0,75
tsp (2 mL) salt 0,5
tsp (1 mL) ground nutmeg 0,25
cup (75 mL) all-purpose flour 0,33
cups (750 mL) milk 3
cup (250 mL) grated Parmesan cheese 1
tbsp (15 mL) Dijon mustard 1
cup (125 mL) coarse fresh bread crumbs 0,5

Postup

1 In large pot of boiling water, blanch spinach, in batches, until wilted, about 20 seconds. With slotted spoon, transfer to bowl of ice water. Drain and press out water; chop finely and set aside.

2 In saucepan, melt butter over medium heat; cook leeks, pepper, salt and nutmeg, stirring occasionally, until softened, about 10 minutes.

3 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 spinach, 0,75 cup (175 mL) of the cheese and mustard; cook, stirring, until hot.

4 Scrape into 8-inch (2 L) square glass baking dish or gratin dish. Sprinkle with bread crumbs and remaining cheese. (Make-ahead: Let cool; cover with foil and refrigerate for up to 24 hours. Bake for about 15 minutes longer.) Bake in 375°F (190°C) oven until top is crisp and golden, about 45 minutes.