This recipe is one that I was served while living overseas a few years ago. One of my co-workers there is an amazing cook and she introduced me to Bon Appetit magazine, which I have totally fallen in love with. I think this recipe originally came from the magazine, but I found it among her collection, so I'm not sure. Regardless, it is delicious! I wouldn't make it all the time, because the ingredients are a bit pricey, but it's definitely worth the occasional expense.
Several ingredients are vegetables that are technically part of the fall/winter harvest. Spinach, leeks, and red peppers are all vegetables that tend to make a greater appearance in the colder weather. What is a leek? It looks like this
The flavor is wonderful, not quite like an onion, although it does grow underground, so you have to be careful to wash it thoroughly. Roasted red peppers are probably one of my favorite 'secret' ingredients as they add a tremendous amount of flavor and color to a dish.
Without further ado, enjoy this tasty recipe.
Spinach and Roasted Red Pepper Gratin
2 9-ounce bags of fresh spinach leaves
1 jar of roasted red peppers
1 tablespoon olive oil
1 tablespoon butter
1 medium leek
1 small shallot
1 garlic clove, minced
1/2 cup whipping cream
1/2 cup ricotta cheese
1/2 cup swiss cheese
1/4 cup parmesan cheese
3/4 teaspoon salt
1/2 teaspoon pepper
Saute spinach until bright green and wilted, 2 minutes per batch.
|After being sauteed (it will shrink)|
Transfer spinach to strainer and squeeze dry.
|I placed a bowl on top of the spinach and pressed down on the bottom of the bowl|
Remove 3/4 of the roasted red peppers from the jar and slice in 1/4-inch slices.
Melt oil and butter in a large pan (you can use the same one as for the spinach). Add leek, shallot, and garlic. Cook until soft, about 5 minutes. Remove from heat.
Whisk cream and eggs in large bowl to blend. Whisk in all cheeses, salt and pepper. Stir in spinach, leek mixture and 2/3 of the roasted red pepper slices.
Preheat oven to 350F. Generously butter a 2 1/2-quart baking dish. Transfer spinach mixture to prepared dish.
Bake gratin until knife inserted into center comes out clean, about 50 minutes.
Arrange remaining peppers on top and serve.
source: a friend's recipe collection