Creamed Spinach with Boursin Cheese: The Spinach Glow-Up

Because spinach deserves its moment in the spotlight — creamy, cheesy, and downright irresistible.

Spinach has officially leveled up. No more bland, soggy greens hiding in the corner of your plate — this Creamed Spinach with Boursin Cheese is the glow-up your holiday table (and weeknight dinners) has been waiting for. Velvety, rich, and bursting with flavor, this recipe transforms humble spinach into a luxurious side dish worthy of center stage.

What makes it so special? Slow-caramelized Vidalia onions add natural sweetness, while Boursin Garlic and Fine Herbs Cheese melts into the sauce for a creamy, herby finish that feels gourmet without the fuss. A touch of Parmesan and lemon zest brightens everything up, creating a side that’s indulgent yet balanced.

Perfect for Thanksgiving, Christmas, or Sunday supper, this creamed spinach pairs beautifully with
Roast Turkey, Prime Rib, or even a cozy bowl of
Loaded Baked Potato Soup. It’s quick to make (ready in about 30 minutes), crowd-pleasing, and guaranteed to convert even the most skeptical spinach eaters.

So whether you’re planning a holiday feast or just want to elevate your weeknight veggies, this creamed spinach recipe with Boursin cheese proves that simple ingredients can deliver restaurant-worthy results.

Why You’ll Love This Creamed Spinach

• Effortlessly elegant: Boursin cheese makes this recipe taste fancy without the fuss.
• Quick comfort: Ready in about 30 minutes — faster than a casserole and just as satisfying.
• Versatile: Works as a side for
  Roast Turkey, Prime Rib, or even
  Baked Potato Soup.
• Crowd-pleasing: Creamy, cheesy, and indulgent — even spinach skeptics go back for seconds.

Ingredients You’ll Need

• 1 Tbsp butter
• 1 small Vidalia onion, chopped (about 1 ¼ cups)
• 2 packages (10 ounces each) frozen chopped spinach
• 1 ½ cups milk
• 1 Tbsp all-purpose flour
• ¼ tsp salt
• ¼ tsp ground black pepper
• 1 (5.2-ounce) Garlic and Fine Herbs Cheese (such as Boursin)
• ¼ cup grated Parmesan cheese
• ¼ tsp grated lemon zest

Directions

1. Caramelize the onion: Melt butter in a large skillet over medium-low heat. Add chopped Vidalia onion and cook slowly, stirring occasionally, until soft and lightly golden, about 20–25 minutes.
2. Prepare the spinach: While onions cook, microwave frozen spinach according to package instructions. Drain thoroughly by squeezing out excess liquid (see tip below).
3. Create the creamy base: In a separate bowl, whisk milk, flour, salt, and pepper until smooth. Gradually add this mixture to the onions, stirring constantly. Add Boursin cheese and cook until melted and silky. Bring to a gentle simmer, then reduce heat.
4. Thicken and blend: Continue cooking 3–5 minutes, whisking occasionally, until the sauce thickens slightly. Stir in the drained spinach and cook 1–2 minutes until heated through.
5. Finish with flavor: Remove from heat. Stir in Parmesan cheese and lemon zest for brightness. Serve warm. Yields about 6 servings.

Expert Tips

• Use fresh spinach if you prefer — blanch and squeeze dry before adding.
• Cook onions low and slow for a sweet, caramelized flavor.
• Swap milk for half-and-half for extra richness.
• Add a pinch of nutmeg for warmth and depth.

Variations & Creative Twists

• Add bacon: Stir in crispy bacon crumbles for smoky richness.
• Spice it up: A pinch of crushed red pepper or cayenne adds gentle heat.
• Swap cheeses: Garlic herb goat cheese or cream cheese work as alternatives.
• Make it a casserole: Top with breadcrumbs and bake at 375°F for 15 minutes until golden.

Serving Suggestions

This Creamed Spinach with Boursin pairs beautifully with:

• Roast Turkey for the holidays
• Green Chile Quiche at brunch
• Loaded Baked Potato Soup for a cozy dinner combo

Or spoon it over baked potatoes or grilled chicken for an effortless gourmet upgrade.

FAQs

Can I make this ahead of time?
Yes! Prepare as directed, cool completely, and refrigerate up to 2 days. Reheat gently with a splash of milk.

Can I freeze creamed spinach?
Absolutely. Store in an airtight container up to 2 months. Thaw overnight and reheat before serving.

What can I use instead of Boursin?
Garlic herb cream cheese or Neufchâtel are good substitutes, though Boursin’s flavor is unmatched.

More Recipes You’ll Love

• Try our Chipotle Cinnamon Sweet Potatoes with Crunchy Pecan Topping.
• Explore our Thanksgiving Desserts post for meal planning ideas.
• Serve alongside our
  Apple Cider Brined Turkey with Ginger Beer and Herb Butter,
  Golden Fennel Bread Stuffing,
  Fluffy Mashed Potatoes,
  Refrigerator Rolls, and
  Gluten-Free Pumpkin Pie with Brown Butter Shortbread Crust for a full Thanksgiving spread.

Final Thoughts

This Creamed Spinach with Boursin Cheese proves that simple ingredients can create extraordinary results. Creamy, cheesy, and laced with a hint of lemon, it’s a show-stopping side that’s just as welcome at a holiday feast as it is on a weeknight table. Try it once, and you’ll never look at spinach the same way again.

Continue to Content

Yield: 6 servings

Creamed Spinach with Boursin Cheese | Easy, Creamy, and Crowd-Pleasing Side Dish

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Rich, creamy, and irresistibly cheesy — this Creamed Spinach with Boursin Cheese brings gourmet flavor to your table in under 30 minutes. Sweet Vidalia onions and tender spinach are folded into a silky, herb-infused sauce made with garlic and fine herb Boursin cheese. It’s the kind of comforting, crowd-pleasing side dish that pairs beautifully with roasted meats, holiday dinners, or a simple weeknight meal.

If you love cozy sides, you’ll also enjoy my Sweet Potato Casserole with Pecan Crunch or creamy Loaded Baked Potato Soup — both are perfect complements for your table.

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Ingredients

• 1 tablespoon butter
• 1 small Vidalia onion, chopped (about 1¼ cups)
• 2 (10-ounce) packages frozen chopped spinach
• 1½ cups milk
• 1 tablespoon all-purpose flour
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 (5.2-ounce) Garlic and Fine Herbs Cheese (such as Boursin)
• ¼ cup grated Parmesan cheese
• ¼ teaspoon grated lemon zest

Instructions

1. Cook the onions: In a large skillet, melt butter over medium-low heat. Add chopped Vidalia onion and cook, stirring occasionally, until soft and golden, about 25 minutes.
2. Prepare the spinach: Meanwhile, cook spinach according to package directions. Once heated, transfer to a clean kitchen towel or paper towels and firmly squeeze out any excess water.
3. Make the sauce: In a medium bowl, whisk together milk, flour, salt, and black pepper until smooth.
4. Combine: Add the milk mixture and the Boursin cheese to the skillet with onions. Whisk over medium heat until the cheese melts and the sauce begins to bubble. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 3–5 minutes.
5. Finish: Stir in the cooked spinach and continue to heat for 1–2 minutes until evenly coated. Remove from heat and stir in Parmesan cheese and lemon zest. Serve warm and enjoy.

Notes

Expert Tips

• Dry spinach thoroughly: Excess liquid will make your sauce runny. A salad spinner or clean towel works wonders.
• Add depth with garlic: A small clove of minced garlic sautéed with the onion enhances the flavor even more.
• Use whole milk for creaminess: Skim or low-fat milk can make the sauce thinner, while whole milk creates a silky texture.
• Make ahead: Prepare up to a day in advance and reheat gently on the stove before serving.

Variations & Creative Twists

• Cheesy upgrade: Stir in shredded mozzarella or Gruyère for an extra decadent version.
• Lighter option: Swap milk for unsweetened almond milk and reduce cheese for a lower-calorie dish.
• Add texture: Top with buttery breadcrumbs or crushed crackers before serving for a little crunch.
• Spinach swap: Try fresh baby spinach instead of frozen — just wilt it in the pan before adding the sauce.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 114Total Fat: 7gSaturated Fat: 4gUnsaturated Fat: 3gCholesterol: 20mgSodium: 229mgCarbohydrates: 8gFiber: 1gSugar: 1gProtein: 6g

The Nutritional Information may not be accurate. This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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