This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
9,603 5/5 (1 reviews)
60 min.
Easy
12 people
7 IngredientsLast modified on: May 4th 2025
For 12 people, you will need:
- 1
600 g cooked spinach - 2
200 g belly (streaky) bacon - 3
4 tablespoons vinegar (optional) - 4
200 g bechamel sauce - 5
8 hard-boiled eggs - 6
800 g potato purée - 7
100 g grated cheese - Total weight: 2,300 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 200 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 4 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 8 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 800 g potato purée and spread in an even layer.
Stage 11 - 2 min.
End with 100 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 | 440 RDI=170 % | 1,830 RDI=170 % | 1,520 RDI=230 % | 20,160 RDI=1,010 % | 84,390 RDI: 1,010 % |
| 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 12 people : 7.00 €
- 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: Two-stage beef chuck , Chicken Brussels pie, Hachis parmentier, Fried rillettes, Welsh-style potato purée, ... See them all 15
Cooked spinach
You can get more informations, or check-out other recipes which use it, for example: Spinach à la Lorraine, Salmon and spinach quiche, Spinach and cauliflower with sesame béchamel sauce, Poached eggs with spinach and Comté milk, Spinach and Mushrooms with Pesto, ... See them all 36
Belly (streaky) bacon
Like these other recipes: Pâté de campagne, Surf and turf club sandwich, Bacon and cabbage omelette, Cured Pork Belly With Lentils, Avengers' potatoes, ... See them all 31
Bechamel sauce
You can get more informations, or check-out other recipes which use it, for example: Ham "friand" pie, Mornay Sauce, Scallops au gratin, Gratin slices with spinach, Spinach Croque-monsieur , ... See them all 31
Other recipes you may also like
New tiramisu
This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets. January 19th 2015400 K3.3 55 min.
Puff or flaky pastry (pâte feuilletée)
Puff pastry is an incredible assembly of thin layers of butter enclosed in thin layers of dough. After cooking this give a succession of thin crisp pastry leaves that produce exceptional desserts or pies. It's a jewel of French patisserie. Making your own puff pastry is not very difficult, it's just a little work with a good recipe (like this one!). This recipe is for quick puff pastry ("feuilletage rapide") perfect for beginners. January 19th 2011463 K 63.3 2 hours 45 min.
Carbonnade
Carbonnade is a dish that comes from Belgium and the north of France. Large pieces of beef are slowly simmered in beer with carrots and onions. Here's a personal version. November 13th 2011222 K 14 2 hours 45 min.
Crêpes Suzette
Crêpes Suzette are pancakes filled with orange-flavoured butter (butter and sugar mixed with Grand Marnier), caramelized in a pan and soaked in orange-flavoured syrup. This is an modified version of the recipe invented by Auguste Escoffier. February 28th 2013160 K4.1 50 min.
Pan-fried chicken breast on mozzarella
Chicken breasts pan-fried with sage leaves, topped with thinly sliced mozzarella and preserved tomatoes, then served turned over on a bed of the "toppings". December 30th 201978 K4.1 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-14)
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.