Spinach parmentier

A recipe from cooking-ez.com

For 6 people, you will need:

• 1 300 g cooked spinach
• 2 100 g belly (streaky) bacon
• 3 2 tablespoons vinegar (optional)
• 4 100 g bechamel sauce
• 5 4 hard-boiled eggs
• 6 400 g potato purée
• 7 50 g grated cheese
• Total weight: 1,150 grams

Times:

Preparation	Cooking	Start to finish
25 min.	40 min.	60 min.

Step by step recipe

• 1: Cut 300 g cooked spinach into not too large pieces.
  Set aside.
• 2: Cut 100 g belly (streaky) bacon into small sticks.
• 3: In a small frying pan over medium heat, toast them to your liking.
• 4: When they're nicely grilled, turn off the heat, pour in 2 tablespoons vinegar and deglaze the pan, scraping the bottom well.
  This slight acidity complements the fat, which is sometimes a little pronounced, of the lardons.
• 5: Pour the contents of the pan over the bacon and stir.
• 6: Add 100 g bechamel sauce and mix again.
  Preheat oven to 180°C (360°F).
• 7: Slice or coarsely chop 4 hard-boiled eggs.
• 8: Butter a gratin dish and spread the spinach evenly over the bottom.
• 9: Pour over the hard-boiled eggs.
• 10: Pour over 400 g potato purée and spread in an even layer.
• 11: End with 50 g grated cheese.
• 12: 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.

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