I must admit that this is more creamy than anything, but I'm not complaining. I doubled the recipe to feed 8. Enjoy!
Boursin Creamed Spinach
2 T unsalted butter
1/2 cup yellow onions, diced
2 T all purpose flour
1 cup whole milk
1/2 cup heavy cream
1 pkg (5.2 oz) boursin cheese
1 pkg 10 oz frozen, chopped spinach, thawed, squeezed dry of excess moisture
2 T parmesan cheese, grated
1 tsp lemon zest
salt, pepper, cayenne and nutmeg to taste
2/3 cup coarse fresh bread crumbs (I used panko)
1 T olive oil
Preheat oven to 425F
Saute onions in 1 T butter until soft about 5 min. Add the flour and stir to coat onion. Gradually whisk in the milk and heavy cream stirring constantly to prevent lumps. Simmer for 1 minute. Stir in Boursin cheese 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, 1 T butter, oil and salt and pepper. Top spinach with crumbs, packing down to adhere.
cook 20 to 25 minutes until crumbs are golden and sauce is bubbly