Boursin Creamed Spinach

• 1/2 diced onion
• 1 T unsalted butter
• 2 T flour
• 1 cup milk
• 1/2 cup heavy cream
• 1 pkg.Boursin Galic &Fine Herbs cheese (5.2) oz raleys
• 1 pkg frozen spinach, thawed and squeezed dry 10 oz
• 2 T grated Parmesan
• 1 tsp minced lemon zest
• salt,white pepper, cayene,ground nutmeg to taste

1. Preheat oven to 425. Coat a shallow 2-cup baking dish with nonstick spray, set aside.
2. Saute onions in 1 T butter in a saucepan over medium heat until soft about 5 min. Add flour and stir to coat onion. Cook about 1 minute.
3. Gradually whish milk and cream into onion mixture stirring constantly to prevent lumps. Simmer sauce for 1 minute.
4. Stir in Boursin, a little at a time, until cheese is melted and sauce is smooth. Remove saucepan from heat.
5. Add spinach, parm, zest and seasonings. Transfer spinach mixtue to prepared baking dish.
6. Combine 2/3 cup coarse bread crums, 1 T butter, 1 T oil salt and pepper. Top the spinach mixture with crumbs, pressing them to adhere.Place dish on baking sheet until crumbs are golden and sauce is bubbly, 20-25 minutes.

onion, t, t, milk, heavy cream, galic, frozen spinach, t, lemon zest, salt

Taken from www.epicurious.com/recipes/member/views/boursin-creamed-spinach-52383271 (may not work)