Spinach and Leek Gratin With Parmesan Pine Nut Crumb Topping | Oregonian Recipes
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Cooking tools:
- Baking dish
- Grater
- Chef's knife
- Cutting board
- Nonstick pot
- Skillet
- Fine-mesh sieve
- Mixing bowl
- Whisk
- Spoon
- Measuring cup
- Measuring spoon
- Oven
- Stove
Ingredients
- 5 tablespoons unsalted butter (divided)
- 1/2 cup pine nuts
- 1 1/2 cups fresh bread crumbs from crustless French bread
- 1 cup grated parmesan cheese (divided)
- 3 9-ounce bags spinach leaves
- 1 8-ounce leek, halved lengthwise, thinly sliced crosswise (about 2 cups)
- 2 tablespoons all-purpose flour
- 3/4 cup whole or low-fat milk
- Kosher salt
- freshly ground black pepper
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