Sunday, April 4, 2010

Spinach and Roasted Red Pepper Gratin

We cut this recipe in half, since it was just for the 2 of us, and it made plenty. Below is the full recipe, which is supposed to serve 8. I also did not include the leeks.

4 10-ounce bags fresh spinach leaves
3 red bell peppers
1 1/2 tablespoon butter
1 1/2 tablespoon olive oil
3 medium leeks (white and pale green parts only), thinly sliced (about 3 cups)
1 large shallot
3 garlic cloves, minced
1 cup heavy cream (we used low-fat cream)
4 large eggs
1-cup part-skim ricotta cheese
1/2 cup grated Swiss cheese (we used shredded)
1/4 cup grated Parmesan cheese
1 1/2 tsp salt
1/2 tsp. ground black pepper

Heat large deep nonstick skillet over medium-high heat. Working in batches (about 10 cups at a time), saute fresh spinach in dry skillet until bright green and wilted, about 2 minutes per batch. Transfer spinach to strainer. Squeeze dry, toll in kitchen towel to remove excess water.

Char peppers directly over gas flame or in broiler until blackened on all sides. Place in bowl and enclose with plastic wrap; let stand about 10 minutes. Peel, seed, and slice peppers into 1/4-inch wide strips.

Melt butter with oil in heavy large skillet over medium heat. Add leaks, 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 roasted red peppers (reserve 1/3 of peppers for topping).

Preheat oven to 350. Generously butter 13 X 9 X 2-inch baking dish. Transfer spinach mixture to prepared dish. Bake gratin until knife inserted into center comes out clean, about 50 minutes. Arrange remaining red pepper strips decoratively atop grain and serve.

Congregation Beth El Women's Seder, 2004

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