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Spinach and Leek Gratin with Roquefort Crumb Topping


Spinach and Leek Gratin with Roquefort Crumb Topping Recipe

Ingredients:
  • 5 tablespoons butter, divided
  • 3 1/2 tablespoons horseradish Dijon mustard, divided
  • 2 1/3 cups fresh breadcrumbs from crustless French bread
  • 1 cup crumbled Roquefort cheese
  •  
  • 3 9-ounce bags spinach leaves
  •  
  • 1 8-ounce leek, halved lengthwise, thinly sliced crosswise (about 3 cups)
  • 3/4 cup heavy whipping cream
Directions:
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