Boursin Cheese Creamed Spinach Bake

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Preparation time:
Cooking time: 20-25 minutes

Difficulty: Easy - for beginners
Serves: 4-6

Dietary guidance: v 


"From Cuisine at Home. 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 "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." Update: I discovered recently that there is a posted boursin cheese recipe on this site. I have not tried it."
1/2 cup yellow onions, chopped
2 tablespoons flour
1 cup whole milk
1/2 cup heavy cream
5 ounces boursin cheese
10 ounces baby spinach leaves, chopped
2 tablespoons parmesan cheese
2 teaspoons lemon zest, finely minced
white pepper
1 pinch freshly grated nutmeg
2/3 cup fresh breadcrumbs
1 tablespoon butter, melted
1 tablespoon olive oil
black pepper
Preheat oven to 425 degrees.


Preheat oven to 425 degrees.
Butter a shallow baking dish and set aside.
Prepare the sauce first by sauteing the onion in butter over medium heat. Cook until soft, about 4-5 minutes.
Add flour and stir well to coat. Cook about 1 minute.
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.
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 saucy bubbly; approximately 20-25 minutes.
NOTE: Casserole can be prepared up through Step #8, covered with foil and chilled for baking at a later time.


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