Ingredients
3 tablespoons unsalted butter
1 yellow onion, chopped
4 cloves garlic, finely chopped (about 4 teaspoons)
2 5.2-ounce packages herb-and-garlic soft cheese (such as Boursin)
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
2 12-ounce packages frozen chopped spinach, thawed
and squeezed dry
2 ounces Parmesan cheese, grated (about 1/2 cup),
1 cup heavy cream
16 round, buttery crackers (such as Ritz), crushed into
fine crumbs
Preheat oven to 400°F with a rack in top third of oven. Melt butter in a large (oven-safe and table-worthy, if you have it) skillet over medium. Add onion and garlic; cook, stirring often, until softened, about 6 minutes.
Reduce heat to medium-low. Add soft cheese, salt, pepper, and nutmeg; cook, stirring, until cheese is melted, 1 to 2 minutes. Stir in spinach and 1/4 cup Parmesan. Stir in cream. If your skillet is not oven-safe, transfer mixture to a 13-by-9-inch baking dish.
Sprinkle with cracker crumbs and remaining 1/4 cup Parmesan. Bake until golden, 10 to 15 minutes.
Make Ahead Prepare spinach mixture up to 2 days in advance and refrigerate in a baking dish. Before baking, top with cracker crumbs and remaining 1/4 cup Parmesan.
Description
The use of the herb cheeses takes this to a new level.
Servings
6
Notes
I used to make a cheesy white sauce and add chopped spinach to it and top it with crushed potato chips. This recipe really ups the game, and this is just delicious. To squeeze all the liquid out of the spinach, place it in a large strained and keep pressing a small saucepan on it. This works really well.
Source
Real Simple, November 2022
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