Creamed Spinach Gratins

Serves 4

2 tbsp. butter, divided

1/2 cup chopped sweet yellow onion

2 tbsp. flour

1 cup skim milk

1/2 cup heavy cream

5 ¼ oz. pkg. Boursin Herb & Garlic Cheese

10 oz. pkg. frozen chopped spinach, thawed and squeezed very dry

2 tbsp. shredded Parmesan cheese

1 tsp. lemon zest

1/2 tsp. kosher salt

1/4 tsp. seasoned pepper

2/3 cup panko breadcrumbs


In a large sauté pan, melt 1 tbsp. butter over medium heat; cook onions until soft (about 5 min.). Stir in flour to coat onions; cook about 1 min. Gradually whisk milk and cream into onion mixture, stirring constantly; simmer sauce 1 min. Stir in Boursin cheese a little at a time until melted; remove pan from heat. Stir in spinach, Parmesan, lemon zest, salt and pepper. Divide mixture among 4 (4 oz.) greased ramekins. Microwave remaining butter in a small bowl until melted; stir in crumbs. Top spinach mixture with crumbs. Bake ramekins in a preheated 425° oven on a jelly-roll pan until crumbs are golden-brown (20-25 min.); serve immediately.