Spinach Gratin with Sausage and Rice

Warming and oh-so cozy, this spinach gratin is comfort food through and through, and the perfect meal on a chilly evening. Easy to mix together and bake off in a casserole dish, my spinach gratin recipe features a savory combination of sausage, rice, spinach and leeks, with a creamy sauce and a cheesy lid of melted Gruyere!

The Ultimate Cozy Gratin

Little beats a comforting gratin fresh out of the oven when the weather turns cold, brimming with savory ingredients mixed together with a creamy, cheesy sauce.

“Gratin” is a French word meaning a dish with a light brown crust of breadcrumbs or melted cheese, and I just adore how rustic this dish is, as well as how versatile.

A gratin is quite simple to make, in that all the ingredients are mixed together and then turned out into a baking or casserole dish, then topped with cheese or breadcrumbs, or even a combination of both.

Enter my warming and cozy spinach gratin, prepared with a mixture of savory ingredients such as spinach, leeks, sausage and rice, plus a creamy sauce and a topping of gooey, melted Gruyere cheese.

It's the ultimate form of comfy-cozy food on a cool evening, with lots of savory flavor!

My Recipe for Spinach Gratin with Sausage and Rice

When I see a spinach gratin recipe, I typically think of it as more of a side rather than a main dish.

So, for my recipe here, I decided to add a few more bells and whistles to make it slightly heartier, and more of an entree to dig into on its own.

When it comes to preparing this gratin, making a quick creamy sauce kissed with cheese is the first thing that I like to do.

All that requires is a bit of melted butter and flour—a roux—with some milk whisked in, then simmered just until thickened. Then, some cheese is added in (a combo of Gruyere and parmesan in this case), and melted right into the sauce.

The scrumptious sauce is then combined with the spinach, cooked rice, caramelized leeks and the browned sausage, and spooned into a casserole dish.

The gratin gets a topping of a touch more of that deliciously nutty Gruyere cheese and a sprinkle of crisp breadcrumbs, then goes into the oven just until hot, bubbly and golden.

Here's a glance at my recipe for spinach gratin with sausage and rice: (or just jump to the full recipe...)

1. To get started, I prepare my creamy sauce to have ready for use.
2. Next, I brown the sweet sausage and caramelize my leeks, and combine those with some cooked rice, spinach and herbs.
3. Then, I add in my creamy sauce, and combine all the ingredients.
4. Next, I spoon the mixture into my prepared baking dish, sprinkle over a touch more cheese, as well as some breadcrumbs, and bake for about 20 to 25 minutes until golden on top, hot and bubbly inside.

Recipe

Spinach Gratin with Sausage and Rice

by Ingrid Beer

Print Recipe

This cozy spinach gratin brimming with sausage, rice and leeks is combined with a creamy cheese sauce then topped with crispy breadcrumbs!

Category: Entree
Cuisine: American

Yield: Serves 6

Nutrition Info: 714 calories per serving

Prep Time: 25 minutes
Cook time: 47 minutes
Total time: 1 hour, 12 minutes

Gratin Ingredients:

• Olive oil
• 1 pound sweet sausage, casing removed
• 3 large leeks (white part only), washed and sliced into semi-circles
• Salt
• Black pepper
• 4 cloves garlic, pressed through garlic press
• 1 ½ teaspoons Herbes de Provence
• 3 cups cooked rice (I used basmati)
• 7 ounces fresh baby spinach leaves, roughly chopped
• 1 cup shredded Gruyere cheese
• ⅓ cup panko breadcrumbs

Creamy Gruyere Sauce Ingredients:

• 1 ½ ounces butter (3 tablespoons)
• 2 cloves garlic, pressed through garlic press
• 1 ½ ounces flour (5 scant tablespoons)
• 3 cups milk (I used 2 percent)
• Salt (about ½ to ¾ teaspoon, depending on your taste)
• Pinch black pepper
• 1 cup shredded Gruyere cheese
• ¼ cup grated parmesan cheese

Preparation:

1. Begin by gathering and prepping all of your creamy Gruyere sauce ingredients according to the ingredient list above to have ready and organized for use.
2. To prepare the sauce, add the butter and garlic to a medium-size pot, and set over medium heat. Once the butter is melted and the garlic fragrant, sprinkle in the flour and whisk that in to combine and create a roux. Cook the roux for about 30 seconds to 1 minute. Add the milk and whisk to combine, sprinkle in the salt and pepper, and bring the sauce to a simmer, whisking occasionally as it heats up and thickens, about 5 to 10 minutes.
3. Once the sauce is thickened, turn off the heat and whisk in the Gruyere and the parmesan cheeses until completely blended and smooth. Check to see if any additional salt/pepper is needed, and set aside.
4. Next, gather and prep all of gratin ingredients according to the ingredient list above to have ready and organized for use.
5. Place a large non-stick skillet over medium-high heat and add a small drizzle of the olive oil. Once hot, crumble in the sweet sausage, and using a wooden spoon, break it up into smaller chunks as you caramelize it for a few moments.
6. Once the sausage is becoming brown, add in the sliced leeks plus a pinch or two of salt and pepper, and cook the leeks with the sausage for a few minutes until everything is nicely caramelized and browned. Add in the garlic and the Herbes de Provence, and stir those in to incorporate just until they becomes aromatic. Spoon the mixture into a large mixing bowl.
7. Preheat the oven to 350°, and mist a (roughly) 3 quart casserole dish generously with cooking spray.
8. To the sausage/leek mixture add the cooked rice and the chopped baby spinach. Pour in the creamy Gruyere sauce, and using a large spoon, mix all of these ingredients together until everything is creamy. Spoon this mixture into your prepared casserole dish.
9. Next, sprinkle over top the grated Gruyere cheese. Then, in a small dish, combine the panko breadcrumbs, about 2 teaspoons of the olive oil, a pinch of salt and pepper (and even a pinch of paprika, if you wish), and combine. Sprinkle these breadcrumbs over top of the Gruyere cheese.
10. Bake the spinach gratin for 20 to 25 minutes, uncovered, until the cheese is melted and the breadcrumb topping crisp. Serve hot.

Tips & Tidbits for my Spinach Gratin with Sausage and Rice recipe:

• Pre-packaged cooked rice for convenience: To make things a little quicker and easier, feel free to use pre-packaged cooked rice for this gratin. You can use basmati rice, brown rice, a rice medley—any type you prefer. You can also cook the rice yourself, if desired. You will need about 3 cups cooked rice for this recipe, so if you choose to cook your own, you can use about 1 cup uncooked rice to yield the amount you need.
• Fresh baby spinach: I like to use fresh baby spinach here, as it releases less water than frozen and thawed spinach. I just give it a bit of a rough chop with a knife. You can use frozen (then thawed) spinach, just make sure to squeeze as much water out as you possibly can.
• Sweet sausage, or your favorite kind: I've opted for sweet sausage here (I use sweet Italian sausage), and crumble it into my pan when cooking it. You can use spicy sausage, smoked sausage, chicken or turkey sausage (they can be sliced instead), or your favorite kind.

Craving more comfy-cozy casseroles? Check out my recipe for Butternut Squash Casserole, Chicken Pot Pie with Drop Biscuits, Cauliflower Casserole, Potato Gratin, or my recipe for Beef Pot Pie!