Spinach, Leek, and Horseradish Gratin

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 8×8 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 8×8 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 8×8 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:


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