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 | BOURSIN CREAMED SPINACH | | |
| Ingredients: |
For the Filling:
1/2 cup diced onion
1 Tablespoon unsalted butter
2 Tablespoons flour
1 cup milk
1/2 cup heavy cream
5.2 ounces Boursin Garlic & Fine Herbs cheese
10 ounces frozen chopped spinach
2 Tablespoons grated Parmesan
1 teaspoon minced lemon zest
S&P, pinches of Cayenne pepper and ground nutmeg to taste |
For the topping:
2/3 cup bread crumbs
1 Tablespoon unsalted butter, melted
1 Tablespoon Olive Oil
2 Tablespoons Parmesan Cheese
S&P to taste | |
| Procedures: |
Thaw the spinach and squeeze out excess moisture.
Coat a shallow baking dish with Pam and set aside.
Sauté the onion in butter until soft, about 5 minutes.
Add the flour and stir to coat the onion and cook about 1 minute.
Gradually whisk the milk and cream into the onion mixture, stirring to prevent lumps and simmer for 1 minute.
Stir in Boursin, a little at a time until melted and the sauce is smooth. Remove from heat.
Add spinach, Parmesan, zest and seasonings and transfer to the baking dish.
Combine bread crumbs, melted butter, EVOO, S&P and top the mixture in the baking dish. Press down to adhere.
This is a good hold point.
Bake at 425o for 20-25 minutes until crumbs are golden and sauce is bubbly.
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| Notes: |
2021-12-06: Served with leftover pot roast; not too good.
2020-05-02: Made without the lemon zest.
2018-10-27: added 2T parm to topping mix. Used 1/2 teaspoon lemon juice in place of the zest.
2016-04-16: shallots were used in place of onions.
2011-12-25: Added to our cookbook.
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