Garlicky Spinach-Sausage Gratin

Photo: Randy Mayor; Styling: Leigh Ann Ross
This hearty side dish pairs perfectly with a light main, such as a soup or slice of quiche. Go fancier by baking the gratin in individual dishes.

Yield:

Serves 4 (serving size: 1 cup)

Recipe from

Recipe Time

Hands-on: 25 Minutes
Total: 37 Minutes

Nutritional Information

Calories 396
Fat 23.6 g
Satfat 8 g
Monofat 11.2 g
Polyfat 2.6 g
Protein 21 g
Carbohydrate 26.6 g
Fiber 3.1 g
Cholesterol 148 mg
Iron 4.1 mg
Sodium 732 mg
Calcium 382 mg

Ingredients

2 tablespoons olive oil, divided
1 cup chopped onion
8 garlic cloves, coarsely chopped
6 ounces pork sausage
1/4 teaspoon kosher salt
1/4 teaspoon ground red pepper
2 tablespoons all-purpose flour
2 cups 2% reduced-fat milk
2 large eggs, lightly beaten
12 ounces fresh spinach, trimmed
Cooking spray
2 ounces French bread baguette, torn into 1-inch pieces
1/3 cup grated Parmesan cheese

Preparation

1. Preheat oven to 450°.

2. Heat a Dutch oven over medium-high heat. Add 1 1/2 teaspoons oil; swirl. Add onion; sauté 4 minutes. Add garlic; sauté 1 minute, stirring constantly. Add sausage, salt, and pepper; sauté 5 minutes, stirring to crumble. Remove mixture from pan; drain. Wipe pan.

3. Return sausage mixture to pan. Stir in flour; sauté 30 seconds, stirring constantly. Combine milk and eggs, stirring well. Reduce heat to medium. Stir milk mixture into sausage mixture; bring to a boil, and cook 2 minutes, stirring constantly. Remove from heat; stir in spinach. Spoon spinach mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray.

4. Place bread in a food processor, and pulse until 1 cup coarse crumbs form. Heat a large skillet over medium-high heat. Add remaining 1 1/2 tablespoons olive oil to pan, and swirl to coat. Stir in crumbs, and sauté for 3 minutes or until toasted, stirring frequently. Sprinkle crumbs over spinach mixture, and top with cheese. Bake at 450° for 12 minutes or until bubbly.

Note:

Julianna Grimes,

October 2011