Next Coupon Class

Coming soon!
Let us know if you would like to attend our next class.

Sunday, November 21, 2010

Sunday Dinners: Boursin Creamed Spinach

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!

Boursin Creamed Spinach


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


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

No comments:

Related Posts with Thumbnails