Boursin Creamed Spinach
- 1/2 c. diced onion
- 1 T. butter
- 2 T. flour
- 1 c. milk
- 1/2 c. heavy cream
- 1 pkg Boursin Garlic and Fine Herbs cheese
- 1 pkg frozen chopped spinach, thawed and squeezed dry of excess moisture (10 oz)
- 2 T. grated Parmesan
- t. minced lemon zest
- salt, white pepper, cayenne pepper, and ground nutmeg to taste.
- Crumb Topping
- 2/3 c. coarse fresh bread crumbs (made from 2 slices firm white bread)
- 1 T. butter, melted
- 1 T. olive oil
- Salt and pepper to taste
Preheat oven to 425. Coat a shallow 2 c. baking dish with nonstick spray; set aside.
Saute onion in 1 T. butterr in a saucepan over medium heat until 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 cheese is melted and sauce is smooth. Remove saucepan from heat.
Add spinach, Parmesan, zest, and seasonings. Transfer spinach mixture to prepared baking dish.
Combine crumbs, 1 Tbsp. butter, oil, salt, and pepper. Top spinach with crumbs, pressing them to adhere. Dish may be coveed and chilled at this point to be baked later. Place dish on a baking sheet; bake until crumbs are golden and sauce is bubbly, 20-25 minutes.