Boursin Creamed Spinach Recipe

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Boursin Creamed Spinach

judy wellington


Often made this for Christmas dinner with roast tenderloin of beef.

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20 Min


25 Min


4 Tbsp
butter, unsalted
1 c
diced yellow onion
4 Tbsp
all purpose flour
2 c
whole milk
1 c
heavy cream
2 pkg
boursin cheese (5.2 oz. each)
3 pkg
frozen chopped spinach, thawed and squeezed of excess moisture
4 Tbsp
parmesan cheese, grated
2 tsp
lemon zest
salt, pepper, cayenne, nutmeg to taste
1 1/3 c
panko bread crumbs
2 Tbsp
olive oil

Directions Step-By-Step

Preheat oven to 425F. Saute onions in 2 T butter until soft--about 5 minutes. Add the flour and stir to coat the onions. Gradually whisk in the milk and heavy cream stirring constantly to prevent lumps. Simmer for one minute.
Stir in Boursin cheese a little at a time until melted and smooth. Remove saucepan from heat and add spinach, parmesan, lemon zest, and seasonings. I use salt, pepper, a pinch of fresh grated nutmeg and about 1/4 teaspoon of cayenne.
Transfer spinach mixture to a prepared baking dish (I sprayed baking dish with Pam).
Combine crumbs, 2T. melted butter, oil, salt and pepper. Top spinach with crumbs, packing down to adhere.
Bake 20-25 minutes until crumbs are golden and sauce is bubbly.

About this Recipe

Course/Dish: Vegetables
Dietary Needs: Vegetarian
Hashtags: #cheese, #spinach