Wednesday, January 5, 2011

Boursin Creamed Spinach

Creamed spinach is standard steak-house fare - and usually pretty mediocre.  This version brings new life to this side dish.

  • 1/2 c. diced onion
  • 1 Tb. unsalted butter
  • 2 Tb. all-purpose flour
  • 1 cup milk
  • 1/2 c. heavy cream
  • 1 pkg. (5.2 oz.) Boursin cheese
  • 1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
  • 2 Tb. grated Parmesan cheese
  • 1 tsp. minced lemon zest
Salt, white pepper, cayenne, and nutmeg to taste.
Crumb Topping:
  • 2/3 cup coarse fresh bread crumbs
  • 1 Tb. unsalted butter, melted
  • 1 Tb. olive oil
Salt and black pepper to taste.


Preheat oven to 425 degrees F., coat a shallow 2-cup baking dish with non-stick spray and set aside.
Saute onion in 1 Tb. butter in a saucepan over medium heat.  Cook until onion is soft, about 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 1 minute.
Stir in Boursin a little at a time until cheese is melted and smooth.  Remove saucepan from heat.
Add spinach, Parmesan, zest and seasoning.  Transfer spinach mixture to prepared baking dish.
Combine crumbs, 1 Tb. butter, oil, salt and pepper.  Top spinach with crumbs pressing them to adhere.
Place dish on a baking sheet; bake until crumbs are golden brown and sauce is bubbly, 20-25 minutes.

~Cuisine at Home

1 comment:

  1. Wow sounds delish. Never heard of boursin though. What's the taste like?


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