Boursin Creamed Spinach

By JimMac

Ingredients

• 1/2 cup yellow onion
• 2 T all-purpose flour
• 1 cup half-and-half
• 1/2 cup heavy cream
• 1 pkg. (5.2 oz) Boursin cheese
• 1 pkg. (10 oz.) frozen, chopped spinach, thawed, squeezed dry of extra moisture
• 2 T Parmesan cheese, grated
• 1 t lemon zest, minced
• salt, white pepper, cayenne, and nutmeg to taste
• 2/3 cup coarse fresh bread crumbs
• 1 T unsalted butter; melted
• 1 T olive oil

Preparation

Step 1

Method:

Preheat oven to 425˚F; 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 half-and-half 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, and seasonings. 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 to 25 minutes.