Spinach and leeks cream casserole

Author: Les Cultures de chez nous
Images poireaux
Preparation 20
Baking 70
Portions 8
Freezing No


  • 4 packages of fresh trimmed spinaches
  • 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 spinaches many times for about 20 seconds or till tenderness. Remove from casserole and set in a bowl filled with icy 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 reach tenderness. Spread with flour and cook while stirring for 2 minutes. Incorporate milk and continue cooking while stirring for 8 minutes or till the sauce thicker. Add spinaches set aside, 180 ml of cheese and mustard. Cook while carefully stirring till the preparation is warm.
  • Pour spinaches preparation in a glass mold of 20 cm. Spread with breads and remainings of cheese. (You can prepare the spinach casserole untill this step. Let cool down and 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