Spinach, Leek, and Horseradish GratinTuesday, January 22, 2008
This weekend, I made a new dish that turned out really good - spinach, leek, and horseradish gratin. The horseradish gives it a little bite that is really nice. If I was serving this for several people, I might use less horseradish because some people can be sensitive to spicy food, but just for us, it was perfect...I might even use a tiny bit more next time.
Ingredients (serves 6):
2 tbsp butter, plus a bit more butter to grease the 8x8 pan
3 leeks, chopped
2 regular-size cans spinach (although fresh really would have been wonderful - I'll do that next time)
3 tbsp horseradish
1/4 cup sour cream
1/3 cup grated parmesan cheese
1/2 cup grated mozzarella cheese
salt and pepper
Preheat the oven to 350*. Butter an 8x8 ovenproof dish.
In a large skillet, I melted the butter over medium-high heat and added the chopped leeks, cooking them until they were soft.
Next, I added the spinach and horseradish, seasoned with salt and pepper, and cooked until everything was heated through. I took the skillet off the heat and added the sour cream and seasoned with salt & pepper, mixed until well blended, and poured everything in the 8x8 dish:
The parmesan and mozzarella were combined and sprinkled on top of the spinach mixture:
...and after about 28 minutes in the 350* oven (I started checking on it at 20 minutes), it was bubbling, golden on top, and ready to serve: