Spinach parmentier


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.
10 K 5/5 (1 reviews)
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Last modified on: May 4th 2025
For 6 people, you will need:

Change to the quantities for:
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.
Spinach parmentier : Stage 1
Cut 300 g cooked spinach into not too large pieces.

Set aside.

Stage 2 - 3 min.
Spinach parmentier : Stage 2
Cut 100 g belly (streaky) bacon into small sticks.

Stage 3 - 7 min.
Spinach parmentier : Stage 3
In a small frying pan over medium heat, toast them to your liking.

Stage 4 - 1 min.
Spinach parmentier : Stage 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.

Stage 5 - 2 min.
Spinach parmentier : Stage 5
Pour the contents of the pan over the bacon and stir.

Stage 6 - 2 min.
Spinach parmentier : Stage 6
Add 100 g bechamel sauce and mix again.

Preheat oven to 180°C (360°F).

Stage 7 - 2 min.
Spinach parmentier : Stage 7
Slice or coarsely chop 4 hard-boiled eggs.

Stage 8 - 3 min.
Spinach parmentier : Stage 8
Butter a gratin dish and spread the spinach evenly over the bottom.

Stage 9 - 1 min.
Spinach parmentier : Stage 9
Pour over the hard-boiled eggs.

Stage 10 - 3 min.
Spinach parmentier : Stage 10
Pour over 400 g potato purée and spread in an even layer.

Stage 11 - 2 min.
Spinach parmentier : Stage 11
End with 50 g grated cheese.

Stage 12 - 30 min.
Spinach parmentier : Stage 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.
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 recipe220 RDI=90 %920 RDI=90 %760 RDI=120 %10,080 RDI=500 %42,190 RDI: 500 %
Per 100 g20 RDI=7 %80 RDI=8 %70 RDI=10 %880 RDI=40 %3,670 RDI: 40 %
Per person40 RDI=10 %150 RDI=10 %130 RDI=20 %1,680 RDI=80 %7,030 RDI: 80 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: milk, Sulfites, Gluten, egg
How much will it cost?
  • For 6 people : 3.50 €
  • Per person : 0.60 €

Change currency:

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
Potato purée

You can get more informations, or check-out other recipes which use it, for example: Welsh-style potato purée, Upside-down Parmentier, Aligot, Potato and two ham gratin, Sausage and mashed potatoes, ... See them all 15

Bechamel sauce
Bechamel sauce

You can get more informations, or check-out other recipes which use it, for example: Bolognaise lasagne, Mornay Sauce, Spinach and hard-boiled egg gratin, Ham "friand" pie, Chard and potato gratin, ... See them all 31

Belly (streaky) bacon
Belly (streaky) bacon

Like these other recipes: Rillons de Tours, Hamburgers, Ardennes Salad, Avengers' potatoes, Sausagemeat, ... See them all 31

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