Boursin Creamed Spinach

1/2 cup yellow onion, chopped

1 Tablespoon butter, unsalted

2 Tablespoons flour

1 1/2 cups half and half

5 ozs. Boursin cheese

10 ozs. baby spinach leaves, chopped

2 Tablespoons Parmesan cheese

2 teaspoons lemon zest, finely minced

salt, to taste

white pepper, to taste

cayenne, to taste

1 pinch freshly grated nutmeg


2/3 cup fresh bread crumbs

2 Tablespoons butter, melted

salt & black pepper, to taste

Preheat oven to 425° F. Butter a shallow baking dish and set aside. Prepare the sauce first by sautéing the onion in butter over medium heat. Cook until soft, about 4 to 5 minutes. Add flour and stir well to coat. Cook about 1 minute. Gradually whisk in the half and half, stirring the mixture constantly to break up any lumps. Simmer sauce for 1 minute. DO NOT burn. Next stir in the Boursin cheese a little bit at a time, until melted and smooth.

Remove the pan from the heat. Now add the spinach, Parmesan cheese, lemon zest and seasonings. Transfer the spinach mixture to the prepared baking dish. Toss together the topping ingredients. Add the topping to the spinach mixture and pat down with your hands.

Place the dish on a baking sheet and bake until crumbs are golden and sauce is bubbly; approximately 20 to 25 minutes. Serves 4 to 6.

To make gluten free: use rice flour and gluten free bread crumbs (I make my own by using gluten-free bread and pulsing in food processor); the remaining ingredients are naturally gluten free but always check labels.

Emily Milles


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