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.