Boursin Creamed Spinach #855 9/07

Categories:
casserole, cheese, New 2007, spinach, vegetables

1 tablespoon Butter
1/2 cup onion; diced
2 tablespoon flour
1 cup milk
1/2 cup cream (heavy)
1 5.2 oz pkg boursin cheese
1 10 oz pkg frozen spinach; chopped
2 tablespoon parmesan; grated
1 teaspoon lemon zest
1/2 teaspoon Salt
1/4 teaspoon pepper
1/4 teaspoon cayenne
1/8 teaspoon nutmeg -----TOPPING-----
1 1/2 cup fresh breadcrumbs
2 tablespoon Butter; melted
2 tablespoon olive oil
salt & pepper to taste

Preheat oven to 425°F. Spray Pam in an 8 X 8 shallow Corning baking dish. 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 minute. Gradually whisk milk and cream into onion mixture, stirring constantly to prevent lumps. Simmer sauce for 1 minute. Stir in boursin a little at a time until melted and smooth. Remove saucepan from heat. Squeeze the thawed spinach to remove excess moisture. Add spinach, parmesan, lemon zest, and seasonings. Transfer mixture to baking dish. Combine crumbs, butter, oil, and seasonings. Top spinach with crumb mixture, packing them to adhere. (Dish may be covered and chilled at this point to be baked later) Bake for 20 to 25 minutes or until crumbs are golden brown and dish is bubbly. The original recipe called for less than half of the bread crumbs. It wasn't enough.

Contributor: Cuisine At Home

Yield: 4 servings