Boursin Spinach Gratin

I just had to cook this spinach recipe when I first saw it on Kate in the Kitchen’s Blog. When I made it the first time I was talking to a friend about it and she said “Wanda, you have taken a very healthy food and made it not so healthy!”  I don’t look at it that way.  I just made it delicious.  You don’t have to eat all of it. But  I could eat it in its entirety. It is so creamy rich and flavorful. The spinach with the richness of the Boursin cheese and the crunchy panko bread crumbs.  Nothing could be better. You have to try this.  It is heavenly. 

I think that it really helps when you have the freshest spinach available.  I am lucky in that my CSA box has provided me with a huge bag of fresh spinach for the past 5  weeks and I have made this three times.  It is that good! 

I did have my doubts whether GI Joe would go for this.  One of the first meals I cooked for him I added green onions to some skillet potatoes and I thought he was going to have a cardiac.  But he has come along way and he really loved it. If Gi Joe gave his approval I am sure that the most picky eater in your family will love it, also. 

So indulge yourself with this fantastic recipe that I think you will find to be a keeper.  There is no way you can really ruin it.  It is easy to put together and elegant to serve. 

So here you go by way of Kate.  Check out her recipe and enjoy!  Here’s how I did it.

You will need these ingredients and spinach of course.

In a medium oven proof skillet with a cover ( I used my cast iron skillet) melt butter and add a chopped  shallot, cooking and stirring until soft, about 5 minutes.  Stir in flour to coat and slowly begin whisking in milk until fully incorporated.  Stirring constantly.  Add Boursin cheese and lemon zest.

The sauce is ready for the Boursin cheese and lemon zest. 

Add a handful of spinach until it is all coated.  Bring to a simmer and cover.  Simmer for 5 minutes.  Top with panko bread crumbs mixed with melted butter.  Bake for 10 minutes.

Add Parmesan cheese and enjoy.  

Boursin Spinach Gratin ( from Kate

  • 1 bunch fresh spinach, destemmed, washed well and spun very dry
  • 1 teaspoon butter
  • 1 small shallot minced
  • 3 Tablespoon plain flour
  • 1 cup of skim milk & 1/2 cup  heavy cream
  • 1 5.2 oz. Boursin Herb and Garlic cheese
  • 3 Tablespoons fresh shredded parmesan cheese
  • 1 teaspoon lemon zest
  • 2/3 cup panko bread crumbs
  • 1 tablespoon melted butter
  • salt and pepper to taste

In a medium oven proof skillet with a cover ( I used my lodge cast iron skillet) melt butter and add shallot cooking and stirring until soft, about 5 minutes. Stir in flour to coat and then slowly begin whisking in milk until fully incorporated.  Stirring constantly, bring sauce to a gently simmer to thicken, then add in Boursin cheese, a small amount at a time, until all of it is blended into the sauce.  Add lemon zest.

Drop a handful of spinach leaves into sauce and stir to coat.  Add more, a handful at a time, until all spinach is mix well with the sauce.  Bring to a simmer, cover and simmer for about 5 minutes. Mix panko, salt and pepper and melted butter, sprinkle over top of spinach and place pan, uncovered into oven.  Bake  for 10 minutes, until bubbly and crumbs are browned.  Remove from oven.  Remember that the handle is hot!.  Top with parmesan cheese and serve immediately. 

Makes 4-5 servings that are delicious!   

Happy Cooking,

The Teacher Cooks

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5 Comments

Filed under spinach, spinach au gratin

5 responses to “Boursin Spinach Gratin

  1. Ah yes, it IS wonderful. So true. Spinach is healthy and delicious, no doubt, but this occasional treat makes it irresistible.

  2. ah, enough of the turning-something-bad-into-something-healthy routine. i want to start going the opposite direction too! this looks luscious and tasty, wanda–well done!

  3. Popped in to say hi! That looks spectacular!

  4. I love Boursin. It’s so good – in anything. This gratin looks amazing – like a wonderful creamed spinach with crispy topping. Yum!

  5. Levi Atkinson

    I love spinich and this meal look scruptious and beautifully made, doesnt look dry at all looks moist and just right, who made the recipe?

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