Gratin d'Epinards à l'Ail et Saucisse | Garlicky Spinach-Sausage Gratin

Introduction

Comforting gratin of spinach, sausage, and garlic bound with a milk-egg base and topped with crunchy baguette crumbs and Parmesan.

Ingredients

• 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

Directions

1. Heat oven to 450°F. Coat an 11x7-inch baking dish with cooking spray.
2. In a Dutch oven over medium-high, heat 1 1/2 teaspoons oil. Add onion; sauté 4 minutes. Add garlic; sauté 1 minute. Add sausage, salt, and pepper; sauté 5 minutes, crumbling. Drain; wipe pan.
3. Return sausage mixture to pan. Stir in flour; cook 30 seconds. Combine milk and eggs. Reduce heat to medium; stir milk mixture into pan, bring to a boil, and cook 2 minutes, stirring constantly. Remove from heat; stir in spinach. Transfer to prepared baking dish.
4. Pulse bread in a food processor to 1 cup coarse crumbs. In a skillet over medium-high, heat remaining 1 1/2 tablespoons oil. Add crumbs; sauté 3 minutes until toasted, stirring. Sprinkle over spinach mixture; top with Parmesan. Bake 12 minutes until bubbly.

Tips

• Stir constantly after adding milk/eggs to avoid curdling; reduce heat if needed.
• Toast crumbs to golden for crunch; add Parmesan just before baking for browning.
• Taste sausage mixture for seasoning before baking; adjust salt/heat as needed.

Optional Additions

• Add a pinch of nutmeg to the spinach mixture.
• Use spicy sausage for extra heat if desired.