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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.
15 K 5/5 (1 reviews)
60 min.
Easy
3.50 €
6 people
7 IngredientsLast 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.
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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 (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 220 RDI=90 % | 920 RDI=90 % | 760 RDI=120 % | 10,080 RDI=500 % | 42,190 RDI: 500 % |
| Per 100 g | 20 RDI=7 % | 80 RDI=8 % | 70 RDI=10 % | 880 RDI=40 % | 3,670 RDI: 40 % |
| Per person | 40 RDI=10 % | 150 RDI=10 % | 130 RDI=20 % | 1,680 RDI=80 % | 7,030 RDI: 80 % |
How much will it cost?
- For 6 people : 3.50 €
- Per person : 0.60 €
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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: Aligot, Hachis parmentier, Chicken Brussels pie, Sausage with duchess potatoes and a Mont d'Or fondue , Sausage and mashed potatoes, ... See them all 15
Cooked spinach
You can get more informations, or check-out other recipes which use it, for example: Spinach brik parcels, Gratin slices with spinach, Spinach on toast with bechamel, Eggs Florentine, Langres-style spinach, ... See them all 36
Belly (streaky) bacon
Like these other recipes: Roast beef "like they do it in Santa Fe", Fried egg in bread, Hamburgers, Cured Pork Belly With Lentils, Potato wallets, ... See them all 32
Bechamel sauce
You can get more informations, or check-out other recipes which use it, for example: Montlebon toast, Harvest Gratin, Potato and broccoli gratin, Scallops au gratin, Gratin of Jerusalem artichokes à la Comtoise, ... See them all 31
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