Crab Gratin with Potatoes, Leeks, and Spinach

Name: Crab Gratin with Potatoes, Leeks, and Spinach
Yield: serves 8 as a main course
Ingredients: 1/4 cup olive oil; 3 small leeks (white part only), sliced crosswise and rinsed; 8 ounces fresh or frozen crabmeat, rinsed and drained; 2 teaspoons Dijon mustard; 1/4 teaspoon chili powder; 1/8 teaspoon white Worcestershire sauce; 1 (10-ounce) package frozen chopped spinach, thawed and drained; 2 teaspoons chopped fresh tarragon; 1/2 teaspoon kosher salt; Pinch of freshly ground white pepper; 3 tablespoons unsalted butter; 3 tablespoons flour; 2 cups milk; 1 teaspoon freshly grated nutmeg; 1 teaspoon grated lemon zest; 1/2 teaspoon salt; 1/8 teaspoon freshly ground white pepper; 1 cup shredded Gruyère cheese; 2 tablespoons dry sherry; 1/2 cup toasted bread crumbs; 3/4 cup shredded Gruyère cheese; 2 pounds unpeeled red or Yukon Gold potatoes, very thinly sliced; Kosher salt and freshly ground white pepper

January 24, 2012

Scalloped potatoes was one of my favorite childhood dishes. I’ve added the classic combination of crab and spinach to this version and lightened the sauce a bit by using milk instead of cream. You can substitute shrimp or lobster meat for the crab.

Recipe notes

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