Boursin Spinach Gratin


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!


  • 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


  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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» Tita Olive said: { Jan 26, 2009 - 08:01 }

Hope you still can keep your slim figure despite this cheese infused yummy delicacy!

» virtual chef said: { Jan 26, 2009 - 08:01 }

Lucky for me, cheese is my friend. It’s the sugar and starch that gets to me!!!

» Jude said: { Jan 27, 2009 - 10:01 }

What a nice combo of cheese. It’s like a who’s who of the cheeses I want in my fridge.

» virtual chef said: { Jan 29, 2009 - 09:01 }

thanks, jude! i hoard cheese when i go to Costco. :)

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