1 tablespoon butter
1 small onion, diced
2 tablespoons all-purpose flour
1 cup whole or 2% milk
1/2 cup heavy cream
1 6.5-oz tub Alouette Garlic & Herbs spreadable cheese
1 12-oz bag chopped frozen spinach, thawed and squeezed dry 
2 tablespoons fresh shredded Parmesan cheese
1 teaspoon lemon zest
1/2 teaspoon kosher salt
freshly ground black pepper to taste
couple sprinkles nutmeg
couple sprinkles cayenne
2/3 cup coarse fresh bread crumbs (wish I used these)
1 tablespoon butter melted
1 tablespoon olive oil

1. Heat your oven to 425. Spray a 2-cup baking dish (wish I'd used this one) with non-stick spray.

2. Heat a large non-stick skillet over medium heat. Add the 1 tablespoon butter and onion, and cook, stirring often, until the onion is soft, about 5 minutes. Add the flour, and stir to coat the onion. Cook 1 more minute. Whisk in the milk and cream, whisking constantly to prevent lumps. Simmer the sauce for 1 minute.

3. Add the Alouette cheese and stir until it's melted and smooth. Remove from the heat. Add the spinach, Parmesan cheese, lemon zest, and seasonings, and mix well (make sure the spinach is fully incorporated). Transfer the mixture to the prepared baking dish.

4. Combine the bread crumbs, melted butter, and olive oil in a small bowl. Sprinkle the mixture evenly over the spinach. Put the dish on a baking sheet and bake until the crumbs are nicely browned and the sauce is bubbly, 20-25 minutes. Let sit 10 minutes before serving.

Makes about 2 cups.

**Note: I'm sure you could serve this straight from the skillet if you didn't need the bread crumbs. I might cook it a little longer on the stove if I wasn't going to bake it in the oven.
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