spinach and sausage gratin



It's about time I shared this recipe with you.  It works well for dinner, lunch, brunch, and obviously then breakfast.  It helps if you have cute gratin dishes but if you don't any oven proof dishes will do or you could just serve it all in one big casserole dish which would be more fitting for a buffet.


I used venison sausage but you could use pork or turkey sausage of course too.  I also had my mother as a sous chef which is really lovely because she helps chop things for me and cleans up too!

Here's the recipe thanks to Cooking Light

{Ingredients You'll Need}

  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 8 garlic cloves, coarsely chopped
  • 6 ounces venison sausage
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 2 tablespoons flour
  • 2 cups reduced-fat milk (anything but skim!)
  • 2 eggs, lightly beaten
  • 12 ounces spinach
  • 2 ounces French baguette, torn into 1 inch pieces
  • 1/3 cup grated Parmesan cheese
  1. Preheat your oven to 450 then heat a Dutch Oven and add 1 1/2 teaspoons of olive oil to the pan.  Next add the onions and saute for a few minutes then add the garlic and saute 1 minute.  Next add the sausage, salt, and pepper and cook for 5 minutes, stirring to crumble. Remove the mixture from the pan, drain, then wipe clean.
  2. Return the sausage to the pan and add the flour, stirring constantly for 30 seconds.  Combine the milk and eggs, reduce the heat, and stir in the milk mixture.  Bring to a boil and cook for 2 minutes, stirring constantly.  Now remove from the heat and stir in your spinach.  Spoon the mixture into an 11x7 baking dish or individual gratin dishes coated with cooking spray.
  3. Make your crumbs by placing the bread in a food processor and pulse until crumbs form.  Heat a skillet over medium-high heat and add in the remaining 1 1/2 tablespoons of olive oil.  Stir in the crumbs and saute for 3 minutes until toasted.  Now top your spinach with the crumbs and then top with cheese.  
  4. Bake at 450 for 12 minutes or until bubbling.
Enjoy!  

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