Spinach and leeks cream casserole

Images poireaux
Preparation 20 min
Baking 1 h 10
Portions 8
Freezing No


  • 4 packages of fresh trimmed spinach
  • 60 ml (1/4 cup) of butter
  • 1 package of 250 gr (3 cups) of Les cultures de chez nous sliced leeks
  • 2 ml (1/2 teaspoon) of salt
  • 4 ml (3/4 teaspoon) of pepper
  • 1 ml (1/4 teaspoon) of grounded nutmeg
  • 80 ml (1/3 cup) of flour
  • 750 ml (3 cups) of milk
  • 250 ml (1 cup) of grated Parmesan cheese
  • 15 ml (1 tablespoon) of Dijon's mustard
  • 125 ml (1/2 cup) of fresh bread, crumbled roughly
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  • In a large pan with boiling water, blanch the spinach many times for about 20 seconds or till it gets tender. Remove from the casserole and set in iced water. Drain well to remove all water surplus. Finely chop and set aside.
  • In a casserole, melt butter at medium heat. Add Les cultures de chez nous sliced leeks, salt, pepper and nutmeg. Cook while stirring from time to time for about 10 minutes or till leeks gets tender. Spread with flour and cook while stirring for 2 minutes. Incorporate milk and continue cooking while stirring for 8 minutes or till the sauce gets thicker. Add the spinach set aside, 180 ml of cheese and mustard. Cook while carefully stir till the preparation is warm.
  • Pour the spinach preparation in a glass mold of 20 cm. Spread with breads and rest of cheese. (You can prepare the spinach casserole till this step. Let cool downand cover with aluminium paper. Can be kept till the next day in the refrigerator. Add 15 minutes to the cooking).
  • Oven bake at 375 °F (190 °C) for about 45 minutes or till the top of the preparation is gold and crispy.

Chef's notes