Recipe Archives->Vegetables->Creamed Spinach 12

Boursin Creamed Spinach
                                                                                
1 tablespoon unsalted butter
1/2 cup yellow onion, diced 
2 tablespoons all-purpose flour 
1 cup whole or 2% milk
1/2 cup heavy cream 
1 pkg. (5.2 oz.) Boursin cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, squeezed dry 
2 tablespoons Parmesan cheese, grated
1 teaspoon lemon zest, minced
salt
white pepper
cayenne
nutmeg 
2/3 cup coarse fresh bread crumbs
1 tablespoon unsalted butter, melted
1 tablespoon olive oil
salt and black pepper to taste

Preheat oven to 425F; coat a shallow 2-cup baking dish with nonstick
spray and set aside.  Saute 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, 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, 20-25 minutes.

Printable version: creamed-spinach12.txt.