Lyons Family Cookbook

Boursin Creamed Spinach

1/2

cup

yellow onion, chopped

2

Tbs

flour

1

cup

whole milk

1/2

cup

heavy cream

5

oz

boursin cheese

10

oz

baby spinach leaves, chopped

2

Tbs

parmesan cheese

2

tsp

lemon zest, finely minced

salt

white pepper

cayenne

1

pinch

freshly grated nutmeg

Topping

2/3

cup

fresh breadcrumb

1

Tbs

butter, melted

1

Tbs

olive oil

salt

black pepper

1

Preheat oven to 425°. Butter a shallow 11x7x2" baking dish and set aside.

2

Prepare the sauce first by sauteing the onion in butter over medium heat in a 12" non-stick skillet. Cook until soft, about 4-5 minutes. Add flour and stir well to coat. Cook about 1 minute.

3

Gradually whisk in the milk and whipping cream, stirring the mixture constantly to break up any lumps. Simmer sauce for 1 minute. DO NOT burn.

4

Next stir in the Boursin Cheese a little bit at a time, until melted and smooth. Remove the pan from the heat.

5

Now add the spinach, Parmesan cheese, lemon zest and seasonings. Carefully fold the white sauce into the spinach just until the spinach begins to wilt. Transfer the spinach mixture to the prepared baking dish.

6

Toss together the topping ingredients. Add the topping to the spinach mixture and pat down with your hands.

7

Place the dish on a baking sheet and bake until crumbs are golden and saucy bubbly; approximately 20-25 minutes.

8

NOTE: Casserole can be prepared up through Step #6, covered with foil and chilled for baking at a later time.

I can't abide frozen spinach, so baby spinach leaves fit the role nicely. Cut down on the fat content by using lower fat milk instead of cream. A brief history of Boursin, compliments of www.cheese.com: "Boursin is a modern, creamy, fresh cheese of cylindrical shape without rind. It is made with garlic and herbs or even black pepper. It is a soft industrial cheese with no affinage (maturity/aging process). The cheese was founded by Monsier Boursin in 1957. It has a rich, sweet flavor with a hint of acidity." Boursin Creamed Spinach is a recommended side dish for Seared Beef Tenderloin Steak.

Source

Source: CuisineAtHome.com