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Gratin: Spinach and Roquefort Gratin




Source of Recipe


Chrissy G.


Recipe Introduction


"Bubbling with warm, creamy Roquefort, this gratin brings together the classic combination of spinach, blue cheese and eggs. Comforting like a savory bread pudding, this Gratin of Spinach and Roquefort begs to be part of the Thanksgiving tradition."




List of Ingredients




Spinach:
2 Tablespoons melted butter
2 Tablespoons olive oil
1 pound baby spinach, washed and spun dry



Custard:
2 Tablespoons unsalted butter
5 medium garlic cloves, mashed to a paste
1 1/2 cups heavy cream
8 ounces Roquefort cheese, crumbled (1 cup)
1/2 cup thinly sliced scallions, plus more for garnish
4 large eggs, lightly beaten
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 pound sourdough bread, crusts removed, cut into 1-inch cubes


Recipe



Preheat oven to 375°F.

Prepare Pan: Generously butter a gratin dish.
Sauté Spinach: In a large sauté pan, heat olive oil. Add the spinach and sauté until spinach is wilted.

Prepare Custard: In a small saucepan, melt the butter over moderate heat. Add the garlic paste and cook, stirring, until just golden. Stir in the cream and Roquefort and bring to a boil. Stir in scallions and spinach and cook for about 30 seconds. Remove from the heat. Transfer to a large bowl. Gradually fold in beaten eggs into the Roquefort spinach cream mixture. Add salt and pepper, stir in the bread cubes and let stand until the cream is absorbed, about 5 minutes.

Bake Gratin: Spoon the bread pudding mixture into the gratin pan. Bake in the center of the oven for 25 minutes, or until the gratin is set and golden. Transfer the gratin to a cooling rack and let sit for 5 minutes.

Serve: Run a knife around the gratin to release. Scoop out onto plates and garnish with the remaining scallions. Serve immediately.


SERVES 8