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Boursin Creamed Spinach Bake

Boursin Creamed Spinach Bake

This rich spinach bake folds tender sautéed greens into a silky garlic-herb boursin cream sauce, then finishes under a golden parmesan crust. It is an elegant vegetarian dinner accompaniment that also works as a cozy meatless main with crusty bread or roasted potatoes.

Prep: 15 min · Cook: 35 min · Total: 50 min · Serves: 6

Ingredients

  • 0.75 cup heavy cream
  • 1 tbsp lemon juice (fresh)
  • 0.5 tsp black pepper (freshly ground)
  • 1 cup yellow onion (finely diced)
  • 20 oz fresh spinach (washed and dried)
  • 0.75 tsp kosher salt
  • 0.5 cup parmesan cheese (finely grated)
  • 2 tbsp unsalted butter
  • 2 oz cream cheese (softened)
  • 0.125 tsp ground nutmeg
  • 5.2 oz boursin garlic & fine herbs cheese (crumbled)
  • 3 cloves garlic (minced)
  • 1 tsp olive oil (for greasing)
  • 0.5 cup whole milk

Instructions

  1. Heat the oven to 375°F (190°C) with a rack in the center position, and grease an 8-by-8-inch baking dish with 1 tsp olive oil so the bottom and sides are lightly coated.
  2. Place the 20 oz washed spinach on a clean kitchen towel, pat it very dry, and remove any tough stems with a paring knife; this prep should take about 5 minutes and prevents a watery bake.
  3. Set a 12-inch skillet over medium heat, add 2 tbsp unsalted butter, and heat for 1 to 2 minutes until the butter melts and the foaming begins to subside.
  4. Add 1 cup finely diced yellow onion to the skillet and cook over medium heat for 5 to 6 minutes, stirring with a wooden spoon, until the onion is soft, translucent, and just beginning to turn pale gold at the edges.
  5. Stir in 3 minced garlic cloves, 0.75 tsp kosher salt, 0.5 tsp black pepper, and 0.125 tsp ground nutmeg, and cook over medium heat for 30 to 45 seconds until the garlic smells fragrant but has not browned.
  6. Add the spinach to the skillet in 3 large handfuls, tossing each addition with tongs over medium-high heat for 1 to 2 minutes before adding the next, until all the spinach is wilted and bright green, about 5 minutes total.
  7. Transfer the spinach mixture to a colander set in the sink, press firmly with the back of a spoon for about 1 minute to squeeze out excess liquid, and let it drain while you make the sauce.
  8. Return the same 12-inch skillet to medium-low heat, pour in 0.75 cup heavy cream and 0.5 cup whole milk, and warm for 2 to 3 minutes until steam rises and small bubbles appear around the edge without boiling.
  9. Add 5.2 oz crumbled Boursin Garlic & Fine Herbs cheese and 2 oz softened cream cheese to the skillet, then whisk over medium-low heat for 3 to 4 minutes until the cheeses melt into a smooth, thick cream sauce.
  10. Stir the drained spinach mixture and 1 tbsp fresh lemon juice into the sauce with a silicone spatula, cook over medium-low heat for 2 minutes until evenly coated, and taste to confirm the sauce is creamy and well seasoned.
  11. Spoon the spinach mixture into the prepared 8-by-8-inch baking dish, spread it into an even layer, and sprinkle 0.5 cup finely grated Parmesan cheese evenly over the top.
  12. Bake the dish uncovered at 375°F (190°C) for 18 to 22 minutes, until the edges are bubbling steadily and the Parmesan topping is lightly golden in spots.
  13. Move the baking dish to a heatproof surface and let the spinach bake rest for 5 minutes, until the bubbling slows and the sauce thickens enough to spoon cleanly.
  14. Serve warm from the baking dish with a wide spoon, making sure each serving includes both the creamy spinach and the browned Parmesan topping.

Nutrition (per serving)

  • Calories: 278
  • Protein: 9 g
  • Fat: 24 g
  • Carbohydrates: 10 g
  • Fiber: 3 g
  • Sugar: 4 g
  • Sodium: 580 mg

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