I was concerned about this dish before baking. It is pretty much all spinach with a bit of sausage, garlic, and onion. It actually came out very well. Rich and Creamy. The sausage bits were a wonderful contrast to the spinach. My husband and I both thought it was very tasty. Unfortunately, it is not at all filling. I ended up eating 2 servings. My husband had one serving and a bowl of left over chili. At 396 calories per serving, this dish isn't worth it.
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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