Creamed Spinach Leek Casserole
This flavourful creamed spinach casserole, with its golden crust, is deliciously traditional and has an easy make-ahead option — perfect for any large dinner.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 220 |
| pro | 13 g |
| total fat | 12 g |
| sat. fat | 7 g |
| carb | 17 g |
| fibre | 4 g |
| chol | 32 mg |
| sodium | 611 mg |
| % RDI: | - |
| calcium | 43% |
| iron | 38% |
| vit A | 115% |
| vit C | 23% |
| folate | 92% |
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4 bags (each 10 oz/284 g) fresh spinach, trimmed
1/4 cup (50 mL) butter
2 leeks (white and light green parts only), chopped
3/4 tsp (4 mL) pepper
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) ground nutmeg
1/3 cup (75 mL) all-purpose flour
3 cups (750 mL) milk
1 cup (250 mL) grated parmesan cheese
1 tbsp (15 mL) Dijon mustard
1/2 cup (125 mL) coarse fresh bread crumbs
Preparation:
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.
In saucepan, melt butter over medium heat; cook leeks, pepper, salt and nutmeg, stirring occasionally, until softened, about 10 minutes.
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, 3/4 cup (175 mL) of the cheese and mustard; cook, stirring, until hot.
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.
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