I LOVE Boursin cheese and I LOVE spinach. So I LOVE this recipe. If you're looking for any new sides to grace your Thanksgiving table this year then you should give this one a try. I ran across this recipe in Cuisine at Home magazine a few years ago and knew it was a keeper.
I always double this recipe when serving a crowd. Enjoy!
I always double this recipe when serving a crowd. Enjoy!
Boursin Creamed Spinach
Ingredients
2 T unsalted butter
1/2 cup yellow onions, diced
2 T all purpose flour
1 cup whole milk
1/2 cup heavy cream
1 pkg (5.2 oz) boursin cheese
1 pkg 10 oz frozen, chopped spinach, thawed, squeezed dry of excess moisture
2 T Parmesan cheese, grated
1 tsp lemon zest
salt, pepper, cayenne and nutmeg to taste
2/3 cup coarse fresh bread crumbs (I used panko)
1 T olive oil
Preparation
Preheat oven to 425F
Saute onions in 1 T butter until soft about 5 min. Add the flour and stir to coat onion. Gradually whisk in the milk and heavy cream stirring constantly to prevent lumps. Simmer for 1 minute. Stir in Boursin cheese 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, 1 T butter, oil and salt and pepper. Top spinach with crumbs, packing down to adhere.
Cook 20 to 25 minutes until crumbs are golden and sauce is bubbly
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