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Boursin Creamed Spinach Recipe

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This recipe for Boursin Creamed Spinach, by , is from Donnalee's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kimberly Holton


1/2 c. yellow onion, diced
2 T. flour
1 c. whole milk
1/2 c. heavy cream
1 5.2 oz. pkg. Boursin
1 10 oz. pkg. frozen chopped spinach, thawed, squeezed dry
2 T. grated Parmesan cheese, grated
1 t. lemon zest
salt, white pepper, cayenne and nutmeg to taste

2/3 c. course fresh bread crumbs
1 T. unsalted butter, melted
1 T. olive oil
salt and black pepper

Preheat oven to 425. Coat a shallow 2 c. 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 in milk and cream. 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.
Add spinach, Parmesan, lemon zest and seasonings. Transfer spinach to prepared baking dish.
Combine crumbs, butter, oil, and seasonings. Top spinach with crumbs, packing them to adhere. (Dish may be covered and chilled till later.)
Place dish on a baking sheet and bake until crumbs are golden and sauce is bubbly, 20-25 minutes.




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