To find out more...
Gratin slices with spinach
1 hour 35 min.
Easy
2.15 €
4 slices
9 Ingredients- 1
1 shallot - 2
250 g cooked spinach - 3
2 hard-boiled eggs - 4
100 g bechamel sauce - 5
4 slices bread - 6
50 g grated cheese - 7
1 knob butter - 8
salt - 9
pepper - Total weight: 735 grams
Step by step recipe
Stage 2 - ⌛ 40 min.
Stage 3 - ⌛ 5 min.
Stage 4 - ⌛ 3 min.
Stage 5 - ⌛ 5 min.
Stage 6 - ⌛ 5 min.
Stage 7 - ⌛ 20 min.
Stage 8 - ⌛ 10 min.
Stage 9
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 370 RDI=140 % | 2,420 RDI=230 % | 150 RDI=20 % | 1,170 RDI=60 % | 4,890 RDI: 60 % |
| Per 100 g | 50 RDI=20 % | 330 RDI=30 % | 20 RDI=3 % | 160 RDI=8 % | 670 RDI: 8 % |
| Per slices | 90 RDI=40 % | 610 RDI=60 % | 40 RDI=6 % | 290 RDI=20 % | 1,220 RDI: 20 % |
- For 4 slices : 2.15 €
- Per slices : 0.55 €
Change currency:
Cooked spinach
You can get more informations, or check-out other recipes which use it, for example: Spinach and Mushrooms with Pesto, Thin spinach and potato tart, Spinach fritters, Creamy spinach and potato gratin, Spinach and cauliflower with sesame béchamel sauce, ... See them all 36
Bechamel sauce
You can get more informations, or check-out other recipes which use it, for example: New Zealand pies, Ham and endives au gratin, Leek and Mimolette tart, Spinach on toast with bechamel, Chilli chicken and spinach gratin, ... See them all 31
Grated cheese
Like these other recipes: Polenta parmentier, Soufflée omelette with cheese, Ham "friand" pie, Alpine gratin, Sardine and potato gratin, ... See them all 75
Bread
You can get more informations, or check-out other recipes which use it, for example: Manou's zucchinis garnished, Smoked haddock and leek fondue tartines, Broccoli salad with chervil-lemon mayonnaise, Baked leek and Camembert slices, Kérinou slices, ... See them all 77
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
Pumpkin (or potimarron) soup
A smooth and fragrant soup, it's much better with potimarron (Japanese chestnut pumpkin) than ordinary pumpkin.
How to use gelatin
Gelatin is a gelling agent use in some desserts where a rather firm texture is required when cold. It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual.Sign up to receive the latest recipes (next batch due to be sent on 2026-02-22)