1 pkg. Boursin Garlic and Fine Herbs Cheese (5.2 oz.)
1 pkg. frozen chopped spinach, thawed and squeezed dry of excess moisture (10 oz.)
2 T. grated Parmesan
1 t. minced lemon zest
Salt, white pepper, cayenne pepper, and ground nutmeg to taste
For the crumb topping-
2/3 c. coarse fresh bread crumbs (made from 2 slces firm white bread)
1 T. unsalted butter, melted
1 T. EVOO
Salt and black pepper to taste
Instructions
Preheat oven to 425 degrees. Coat a shallow 2-cup baking dish with nonstick spray; set aside. Saute onion in 1 T. butter in a saucepan oven 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 T. butter, oil, salt, and pepper. Top spinach with crumbs, pressing them to adhere. (Dish may be covered 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.
Originally Submitted
6/28/2012
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