I really enjoyed this dish, but I'm rating a "2" as I made significant changes which I believe resulted in my higher opinion of the dish. It's also pretty "ugly" as a dish and the texture is (I agree with other reviewers) a bit mushy, BUT, the major change I made (which was to brown the bread as the 1-inch pieces for a "crouton") really helped give this dish a contrast in texture that was much needed. I also added 3 thick-cut bacon slices (chopped) to the sausage browning stage and subbed pork sausage for Jennie-O spicy turkey sausage (3). I feel our dish needed more spinach actually and I had to cook ~5 minutes longer as well to make sure it was done. I served with roasted grape tomatoes (it helped this dish "look" nicer as well), which was fabulous as a side. I will absolutely make this recipe again with my changes though I do agree with other reviewers that it isn't very "filling" so we overindulged our portion sizes too. Wouldn't take to share, but good at home; Enjoy!
Garlicky Spinach-Sausage Gratin
Photo: Randy Mayor; Styling: Leigh Ann Ross
More From Cooking Light
Total: 37 Minutes
Amount per serving
- Calories: 396
- Fat: 23.6g
- Saturated fat: 8g
- Monounsaturated fat: 11.2g
- Polyunsaturated fat: 2.6g
- Protein: 21g
- Carbohydrate: 26.6g
- Fiber: 3.1g
- Cholesterol: 148mg
- Iron: 4.1mg
- Sodium: 732mg
- Calcium: 382mg
- 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
- 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.
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