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Spinach parmentier
A parmentier with its classic layer of mashed potatoes on top, but sliced hard-boiled eggs underneath, and grilled spinach and bacon tied together with a béchamel sauce.
17 K 5/5 (1 reviews)245237
Last modified on: May 4th 2025
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 for this recipe
Preparation
25 min.
Cooking
40 min.
All in all
60 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 3 min.
Stage 2 - ⌛ 3 min.
Cut 100 g belly (streaky) bacon into small sticks.
Stage 3 - ⌛ 7 min.
In a small frying pan over medium heat, toast them to your liking.
Stage 4 - ⌛ 1 min.
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.
This slight acidity complements the fat, which is sometimes a little pronounced, of the lardons.
Stage 5 - ⌛ 2 min.
Pour the contents of the pan over the bacon and stir.
Stage 6 - ⌛ 2 min.
Stage 7 - ⌛ 2 min.
Slice or coarsely chop 4 hard-boiled eggs.
Stage 8 - ⌛ 3 min.
Butter a gratin dish and spread the spinach evenly over the bottom.
Stage 9 - ⌛ 1 min.
Pour over the hard-boiled eggs.
Stage 10 - ⌛ 3 min.
Pour over 400 g potato purée and spread in an even layer.
Stage 11 - ⌛ 2 min.
End with 50 g grated cheese.
Stage 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.
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.
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.
Keeping: 2 or 3 days in the fridge, protected by cling film.
Source: Home made.
Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 19 g RDI=29 % | 79 g RDI=30 % | 66 g RDI=90 % | 876 kcal RDI=44 % | 3,669 kJ RDI=44 % |
| Per person | 36 g RDI=56 % | 152 g RDI=58 % | 126 g RDI=173 % | 1,679 kcal RDI=84 % | 7,032 kJ RDI=84 % |
| Whole recipe | 220 g RDI=338 % | 917 g RDI=346 % | 759 g RDI=1,040 % | 10,077 kcal RDI=504 % | 42,192 kJ RDI=504 % |
How much will it cost?
For 6 people
3.50 €
Per person
0.60 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Potato purée
You can get more informations, or check-out other recipes which use it, for example: Sausage with duchess potatoes and a Mont d'Or fondue Chicken Brussels pieSalmon and Spinach GratinDauphinoise potatoes with Serano hamUpside-down Parmentier See them all 15 (15)
Cooked spinach
You can get more informations, or check-out other recipes which use it, for example: Creamy rice with spinachSpinach Croque-monsieur Spinach à la LorraineSpinach and ricotta ravioliEggs Florentine See them all 36 (36)
Bechamel sauce
You can get more informations, or check-out other recipes which use it, for example: Italian style gratinSpinach and hard-boiled egg gratinGratin slices with spinachCroque-monsieur potatoesMornay Sauce See them all 31 (31)
Belly (streaky) bacon
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