Spinach parmentier (Slideshow version)
Stage 12/12 : 30 min.
Place in the oven at 180°C (360°F) for around 30 minutes, watching for browning at the end.Serve hot, but not burnt.
Remarks
The proportions are only indicative, so feel free to adapt them to your taste and what you have on hand.Note that everything in this parmentier is already cooked, so there's no need to cook it too long. As soon as the top is golden brown and the center is hot, you can remove the lid.
For a more gourmet version, increase the weight of the béchamel a little, and mix the chopped hard-boiled eggs with the spinach.