Ingredients
- 1/2 cup onion, chopped
- 2 Tbsp flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 5 oz boursin cheese
- 10 oz baby spinach leaves, chopped (substitute 1 pkg frozen chopped spinach, thawed and squeezed dry)
- 2 Tbsp grated parmesan cheese
- 1 tsp minced lemon zest
- salt
- white pepper, to taste
- cayenne pepper, to taste
- ground nutmeg, to taste
- 2/3 cup coarse fresh bread crumbs (made from 2 slices firm white bread) or panko
- 1 Tbsp unsalted butter, melted
- 1 Tbsp olive oil
Instructions
Preheat oven to 425 degrees.
Butter a shallow baking dish and set aside.
Prepare the sauce first by sauteing the onion in butter over medium heat. Cook until soft, about 4-5 minutes.
Add flour and stir well to coat. Cook about 1 minute.
Gradually whisk in the milk and whipping cream, stirring the mixture constantly to break up any lumps. Simmer sauce for 1 minute. DO NOT burn.
Next stir in the boursin cheese a little bit at a time, until melted and smooth. Remove the pan from the heat.
Now add the spinach, Parmesan cheese, lemon zest and seasonings. Transfer the spinach mixture to the prepared baking dish.
Toss together the topping ingredients. Add the topping to the spinach mixture and pat down with your hands.
Place the dish on a baking sheet and bake until crumbs are golden and saucy bubbly; approximately 20-25 minutes.
NOTE: Casserole can be prepared up through Step #8, covered with foil and chilled for baking at a later time.
Comments (0)
No comments yet. Be the first to comment!