Rating: 3 stars
31 Ratings
  • 1 star values: 8
  • 2 star values: 3
  • 3 star values: 10
  • 4 star values: 4
  • 5 star values: 6

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.

Julianna Grimes
Recipe by Cooking Light October 2011

Gallery

Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

hands-on:
25 mins
total:
37 mins
Yield:
Serves 4 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

396 calories; fat 23.6g; saturated fat 8g; mono fat 11.2g; poly fat 2.6g; protein 21g; carbohydrates 26.6g; fiber 3.1g; cholesterol 148mg; iron 4.1mg; sodium 732mg; calcium 382mg.
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