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.
1,024 5/5 (1 reviews)
60 min.
Easy
18 people
7 IngredientsLast modified on: May 4th 2025
For 18 people, you will need:
- 1
900 ml cooked spinach - 2
300 ml belly (streaky) bacon - 3
6 tablespoons vinegar (optional) - 4
300 ml bechamel sauce - 5
12 hard-boiled eggs - 6
1 litre 200 ml potato purée - 7
150 mls grated cheese
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 300 ml 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 6 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 12 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 1 litre 200 ml potato purée and spread in an even layer.
Stage 11 - 2 min.
End with 150 mls 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 | 660 RDI=250 % | 2,750 RDI=260 % | 2,280 RDI=350 % | 30,230 RDI=1,510 % | 126,580 RDI: 1,510 % |
| 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 18 people : 10.50 €
- 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: Chicken Brussels pie, Two-stage beef chuck , Hachis parmentier, Salmon and Spinach Gratin, Duck Parmentier, ... See them all 14
Cooked spinach
You can get more informations, or check-out other recipes which use it, for example: Creamy spinach and potato gratin, Spinach and hard-boiled egg gratin, Spinach and cauliflower with sesame béchamel sauce, Spinach on toast with bechamel, Pan-fried cheese, egg and spinach toastie, ... See them all 36
Belly (streaky) bacon
Like these other recipes: Country-style spring pasta, "Land and sea" kebabs, Meatballs, Roast beef "like they do it in Santa Fe", Rillons de Tours, ... See them all 31
Bechamel sauce
You can get more informations, or check-out other recipes which use it, for example: Spinach and hard-boiled egg gratin, Spinach on toast with bechamel, Bolognaise lasagne, Montlebon toast, Spiced butternut gratin, ... See them all 30
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