Spinach and Roasted-Pepper Gratin
Submitted by Sue Lowes on Jul 23, 2010

Spinach, roasted red bell peppers, leeks and 3 cheeses are baked in this dish.

Servings:
8

Complexity:   
Medium

Total Time:
2 hours

Ingredients:
4 (10 oz) bags fresh spinach leaves
3 roasted red bell peppers (may use bottled roasted peppers)
1&1/2 tablespoons butter
1&1/2 tablespoons olive oil
3 medium leeks (white and pale green parts only), thinly sliced (about 3 cups
1 large shallot, chopped (about 1/4 cup)
4 garlic cloves, minced
1 cup whipping cream
4 large eggs
1 cup part-skim ricotta cheese
1/2 cup grated Swiss cheese
1/4 cup grated parmesan cheese
1/2 tsp salt
1/2 tsp ground black pepper

Directions:
Hear large, deep nonstick skillet over medium-hig 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.

Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and slice peppers into 1/4 inch wide strips (alternatively, you may use good quality bottled roasted red peppers).

Melt butter with oil in heavy large skillet over medium heat. Add leeks, 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). This dish can be prepared 1 day in advance. Cover and refrigerate and then bake.

Preheat oven to 350 F. Generously butter 9X13X2 inch baking dish. Bake gratin until knife inserted into center comes out clean, about 50 minutes. Arrange remaining red pepper strip and optional basil decoratively atop gratin and serve.

Cook's Notes:
You may use 3 red peppers or one each of red, yellow and orange.