Boursin Creamed Spinach

1/2	cup	yellow onion, chopped
2	Tbs	flour
1	cup	whole milk
1/2	cup	heavy cream
5	oz	boursin cheese
10	oz	baby spinach leaves, chopped
2	Tbs	parmesan cheese
2	tsp	lemon zest, finely minced
		salt

		white pepper
		cayenne
1	pinch	freshly grated nutmeg
		Topping
2/3	cup	fresh breadcrumb
1	Tbs	butter, melted
1	Tbs	olive oil
		salt
		black pepper

1	Preheat oven to 425 degrees. Butter a shallow baking dish and set aside.
2	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.
3	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.
4	Next stir in the Boursin Cheese a little bit at a time, until melted and smooth. Remove the pan from the heat.
5	Now add the spinach, Parmesan cheese, lemon zest and seasonings. Transfer the spinach mixture to the prepared baking dish.
6	Toss together the topping ingredients. Add the topping to the spinach mixture and pat down with your hands.
7	Place the dish on a baking sheet and bake until crumbs are golden and saucy bubbly; approximately 20-25 minutes.
8	NOTE: Casserole can be prepared up through Step #6, covered with foil and chilled for baking at a later time.

I can't abide frozen spinach, so baby spinach leaves fit the role nicely. Cut down on the fat content by using lower fat milk instead of cream. A brief history of Boursin, compliments of www.cheese.com: "Boursin is a modern, creamy, fresh cheese of cylindrical shape without rind. It is made with garlic and herbs or even black pepper. It is a soft industrial cheese with no affinage (maturity/aging process). The cheese was founded by Monsier Boursin in 1957. It has a rich, sweet flavor with a hint of acidity."

Source

Source: CuisineAtHome.com