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.
5,486 5/5 (1 reviews)
60 min.
Easy
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
Change measures:
Times for this recipe
Preparation: 25 min.
Cooking: 40 min.
All in all: 60 min.
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 (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 €
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
You can get more informations, or check-out other recipes which use it, for example: Fried rillettes, Dauphinoise potatoes with Serano ham, Hachis parmentier, Aligot, Chicken Brussels pie, ... See them all 15
Cooked spinach
You can get more informations, or check-out other recipes which use it, for example: Spinach and cashew brik rolls, Spinach and Comté Loaf, Spinach brik parcels, Crispy spinach rolls, Spinach Croque-monsieur , ... See them all 36
Belly (streaky) bacon
Like these other recipes: Country-style spring pasta, Tartiflette, Hamburgers, Roast beef "like they do it in Santa Fe", Stuffed pumpkin gratin, ... See them all 31
Bechamel sauce
You can get more informations, or check-out other recipes which use it, for example: Gratin slices with spinach, New Zealand pies, Spinach and cauliflower with sesame béchamel sauce, Escalope cordon bleu, Endives , ... See them all 31
Other recipes you may also like
Pitta bread
This Lebanese speciality is made as a flat round pocket, which can be filled with all manner of things.January 8th 2025530 K 14.5 2 hours 50 min.
Caramel rice pudding
We start with a classic rice pudding and add beaten eggs, this is poured onto hot caramel in the bottom of a dish, and then cooked in a bain-marie in the oven until firm like a cake.February 11th 2011260 K5 1 hour 40 min.
Endives
A very classic recipe, but which can easily fail due to two main errors: too much water in bottom of dish because endives give off a lot, and endives that are too bitter so that children hate it. Here is a method which avoids these two problems.February 14th 2012318 K5 1 hour 30 min.
Escalope of veal in a cream sauce
Escalopes of veal, mushrooms and a cream sauce.May 10th 2023262 K4.6 1 hour 3 min.
Curried prawn risotto
In this recipe, the prawns are fried separately first with curry powder, then added to the risotto.December 30th 2019110 K3.9 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-29)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.