Saturday, September 24, 2011

Boursin Creamed Spinach

Anyone who knows me, knows I love anything with spinach and this steakhouse style side is wonderful with just about anything, particuarly a nice medium rare steak.

Boursin Creamed Spinach

1 Tbs unsalted butter
½ cup yellow onion, diced
2 Tbs all-purpose flour
1 cup whole or 2% milk
½ cup heavy cream
1 pkg Boursin cheese (5.2 oz)
1 pkg frozen chopped spinach, thawed, squeezed dry of excess moisture (10 oz)
2 Tbs Parmesan cheese, grated
1 tps lemon zest, minced
Salt, white pepper, cayenne, & nutmeg to taste
⅔ cup course bread crumbs (~2 slices)
1 Tbs unsalted butter, melted
1 Tbs olive oil
Salt and black pepper to taste

Preheat oven to 425°; coat a 2-cup baking dish with nonstick spray, set aside.
Saute onion in butter in a large saucepan over medium heat. Cook until onion is soft, 5 min. Add flour and stir to coat onion. Cook about 1 min.
Gradually whisk milk & cream into onion mixture, stirring constantly to prevent lumps. Simmer sauce for 1 min.
Stir in Boursin a little at a time until melted & smooth. Remove pan from heat.
Add spinach, Parmesan, lemon zest, & seasonings. Transfer spinach mixture to prepared baking dish.
Combine crumbs, butter, oil, & seasonings. Top spinach with crumbs, packing them to adhere. Place dish on a baking sheet, bake until crumbs are golden & sauce is bubbly, 20-25 mins

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