Boursin Creamed Spinach

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Ingredients:
1 Tbs. butter
1/2 cup diced yellow onion
2 Tbs. all-purpose flour
1 cup whole milk
1/2 cup heavy cream
1 5.2 oz. pkg. Boursin cheese
27 oz. fresh spinach, chopped, steamed, and drained
      (or 1-10 oz. pkg. frozen chopped spinach, thawed, squeezed)
2 Tbs. grated Parmesan cheese
1 tsp. lemon zest, minced
Salt, white pepper, cayenne, and nutmeg to taste

Crumb Topping
2/3 cup course fresh bread crumbs
1 Tbs. unsalted butter, melted
1 Tbs. olive oil
Salt and black pepper to taste

Preparation:

Preheat oven to 425˚; coat a shallow 2-cup baking dish with nonstick spray and set aside. 

Sauté onion in butter in a large saucepan over medium heat. Cook until onion is soft, 5 minutes. Add flour and stir to coat onion. Cook about 1 minute. 

Gradually whisk milk and cream into onion mixture, stirring constantly to prevent lumps. Simmer sauce for 1 minute. Stir in Boursin a little at a time until melted and smooth. Remove saucepan from heat.

Add Spinach, Parmesan, lemon zest, and seasonings. Transfer spinach to prepared baking dish.

Combine crumbs, butter, oil, salt and pepper. Top spinach with crumbs, packing them to adhere.

Place dish on a baking sheet and bake until crumbs are golden and sauce is bubbly, 20-25 minutes.
 

Serving Suggestion:

Serve with steak, pork medallions or crusted chicken breasts as an alternative to potatoes or starch. 

Variation:

The spinach may be prepared a day ahead up to the point of baking. Refrigerate until ready to bake.
 

History:

Cuisine At Home carried this recipe in their quarterly cooking magazine and in their on-line archives at www.CuisineAtHome.com.