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Spinach and Roasted Red Pepper Gratin
>From Bon Appetit - Contributed by Penny
For 8 Servings
4-10 oz. Bags of fresh spinach (I used about 2/3s of that)
3 red bell peppers
1 1/2 T. Butter
1 1/2 T. Olive Oil
3 med. Leeks thinly sliced (white and light green parts)-about 3 cups
1 large shallot, chopped
3 garlic cloves, minced
1 c. whipping cream (I used half and half)
4 large eggs
1 c. part-skim ricotta cheese
1/2 c. grated Swiss cheese
1/4 c. grated Parmesan cheese
1 1/2 t. salt
1/2 t. ground black pepper
Heat large deep non-stick 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 and squeeze spinach dry; roll in kitchen towel
to remove excess water.
Char peppers directly over gas flame or in broiler, turning until blackened on all sides. Enclose in a paper bag; let stand for 10 minutes. Peel, seed and slice peppers into 1/4 inch
strips.
Melt butter and oil in heavy large skillet over med. Heat. Add leeks, shallot and garlic. Cook until soft - about 5 minutes. Remove from the 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 peppers. Reserve the others for topping. Can be prepared to this point 1 day ahead. Cover and refrigerate.
Preheat oven to 350
degrees F. Generously butter 13x9x2 inch baking dish. Transfer spinach mixture to prepared dish. Bake gratin until knife inserted in the center comes out cleanâ€"about 50 minutes. Arrange remaining pepper strips
decoratively atop gratin and serve.
Great as a side dish with dinner with roasted chicken and potatoes or with a salad for lunch.
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