Photo: Randy Mayor; Styling: Leigh Ann Ross
Hands-on Time
25 Mins
Total Time
37 Mins
Serves 4 (serving size: 1 cup)

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.

How to Make It

Step 1

Preheat oven to 450°.

Step 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.

Step 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.

Step 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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Ratings & Reviews

Delicious, Quick and Healthy

November 22, 2017
I thought this was really delicious. I did a few things differently but nothing drastic. I had stale homemade bread, which I cubed, tossed with olive oil, dried thyme, garlic powder, salt and pepper and toasted in a 350 oven for 15 minutes. while that was cooling off I made the rest of the dish, the only other change was that I used 4 links Italian sausage, which I cut in 1 inch chunks, leaving the casing on, instead of crumbling. I then crumbled the cooled off toasted bread with my hands before sprinkling on top with the cheese (no way was I about to drag out my food processor for that!). I also used an oven-proof frying pan so no need to dirty a baking dish. I am wondering if those that had a disappointing, soggy texture may have used frozen spinach because I can definitely imagine that would be soggy. I am putting this one into regular rotation.

irish01's Review

October 23, 2011
Overall a good recipe. But you must love spinach (which I do)! I found it filling enough for an entree, and mine set up just fine. I think the type of sausage you use also contributes to the flavor quite a bit - if I make it again I might change the sausage just to experiment a little.

atremag's Review

October 09, 2013
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.

dcgm1984's Review

April 10, 2013

dawn901's Review

October 08, 2011
this is a really yummy & filling dish. i would suggest patting down the sausage with a paper towel even after draining it & cooking it an extra 2-5 minutes...the spinach puts off a lot of excess water, so i may pre-cook it & pat it down to pull off some of that moisture next time i make this!! i may follow a few others & add more garlic next time too... overall i enjoyed this dish & will add it to my staples meals :)

jmeleeS's Review

March 10, 2014
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!

denah3837's Review

September 06, 2012

kelmoe's Review

May 15, 2013
My husband and I loved this dish! I cooked it an extra 5 minutes to reduce some of the moisture. Other than that, the texture was what I expected for a dish dominated by spinach. I had fresh elephant garlic from the farmer's market that may have made a difference in the fabulous flavor. I will be sure to focus on good garlic as I continue to make this, which I plan to do often. This would make a great brunch dish.

wessie's Review

December 27, 2011

ChrisBellaire's Review

February 14, 2012
Mine, too, was watery (cooked mine in a casserole dish, not ramekins). We thought the flavor was just ok. Wasn't worth all the work in my opinion!