We wanted to have steak tonight, so we thought what would go well with it. Creamed Spinach is classically served in steak houses all over, so why not. Found this recipe which uses Boursin cheese as a component. Went really well with the steak.
Boursin – Garlic and Fine Herbs (5 ounce)
Ingredients:
FOR THE SPINACH FILLING
1/2 cup onion, diced
1 tablespoon butter
2 tablespoons all-purpose flour
1 cup milk
1/2 cup heavy cream
1 package Boursin Garlic & Fine Herbs cheese, 5.2 ounce
1 package frozen chopped spinach, thawed and squeezed dry of excess moisture, 10 ounces
2 tablespoons Parmesan cheese, grated
1 teaspoon lemon zest
salt, white pepper, cayenne pepper, and ground nutmeg to taste
FOR THE CRUMB TOPPING
2/3 cup fresh bread crumbs
1 tablespoon butter, melted
1 tablespoon olive oil
salt and pepper, to taste
Method:
1. Preheat oven to 425 degrees. Coat a shallow 2-cup baking dish with nonstick spray; set aside.
2. Saute onion in 1 tablespoon butter in a medium sized sauce pan over medium heat until soft, about 5 minutes.
3. Add flour and stir to coat onion. Cook about 1 minute.
4. Gradually whisk milk and cream into onion mixture, stirring constantly to prevent lumps. Simmer sauce for 1 minute.
5. Stir in Boursin, a little at a time, until cheese is melted and sauce is smooth. Remove sauce pan from heat.
6. Add spinach, Parmesan cheese, lemon zest and seasonings. Transfer spinach mixture to baking dish.
7. Combine bread crumbs, butter, olive oil, salt and pepper. Top spinach with crumbs, pressing them to adhere. (At this point dish may be covered and chilled to be baked later.)
8. Place dish on a baking sheet; bake until crumbs are golden and sauce is bubbly, 20 – 25 minutes.
