Boursin Creamed Spinach

I know the posts are few and far between right now, but it's the holiday season and we are in Michigan visiting with family.  In addition to seeing all of our wonderful family, I get to have a few meals cooked for me courtesy of my Madre!  We just spent a few days in Wisconsin Dells and my Mom made this creamed spinach, it was delicious :)

Boursin Creamed Spinach

Saute in 1 T. unsalted butter:
1/2 cup yellow onion, diced
Add:
2 T. All Purpose flour
Gradually Whisk in:
1 cup whole or 2% milk
1/2 cup heavy cream
Stir in:
1 pkg. Boursin cheese 5.2oz
Add:
2 pkg. frozen chopped spinach, thawed, squeezed dry of excess moisture.
2 T. Parmesan cheese, grated
1 t. lemon zest, minced salt, white pepper, cayenne, and nutmeg to taste
Combine; Top Spinach with:
2/3 cup coarse fresh bread crumbs (made from two slices firm white bread)
1 T. unsalted butter, melted
1 T. Olive oil
Salt and Pepper to taste

Preheat oven to 425; coat a shallow 2 cup baking dish with nonstick spray and set aside.
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 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.  Add spinach, parmesan, lemon zest, and seasonings.  Transfer spinach mixture to prepared baking dish.  Combine crumbs, butter oil, and seasonings.  Top spinach with crumbs, packing them to adhere.  Dish may be covered and chilled at this point to be baked later)  Place dish on a baking sheet and bake until crumbs are golden and sauce is bubbly, 20-25 minutes.

Enjoy!