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.
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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
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Step by step recipe


Stage 1 - 3 min.
Spinach parmentier
Cut 300 g cooked spinach into not too large pieces.

Set aside.

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

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

Stage 4 - 1 min.
Spinach parmentier
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
Pour the contents of the pan over the bacon and stir.

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

Preheat oven to 180°C (360°F).

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

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

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

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

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

Stage 12 - 30 min.
Spinach parmentier
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 €

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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)
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