Adapted from Ina Garten’s Spinach Gratin recipe (my favorite!), I added Boursin cheese in the white sauce and still used parmesan and gruyere for the topping.  Delicious!

Ingredients:

• 1 10 oz package frozen chopped spinach, thawed and squeezed dry of excess water
• 1 large yellow onion, sliced (about 1/2 cup)
• 1 tsp grated nutmeg or ground nutmeg
• 1 tbs flour
• 1 cup grated parmesan cheese
• 1/4 cup grated gruyere cheese (optional)
• 1 cup whole milk  (I used fat free half and half, I didn’t have any milk!)
• 1/2 cup heavy cream
• 2 tsp ground pepper
• 1 package (5.2 oz) Boursin cheese
• 2 tbs butter

Directions:

1. Saute onion in butter in a large saucepan over medium heat.  Cook until the onion is soft and translucent (about 5 minutes).
2. Add flour and ground nutmeg, stir to coat onion.
3. Gradually add milk (or half and half)  and cream,  stirring constantly to prevent lumps.
4. Stir in Boursin cheese, a little at a time, until melted and smooth. Remove from heat.
5. Add spinach, half of  parmesan cheese and ground pepper. Transfer to a baking dish.
6. Top spinach mixture with the rest of the parmesan cheese and gruyere cheese.
7. Bake in preheated 425F oven until golden and sauce is bubbly, about 20-25 minutes.

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