Spinach and hard-boiled egg gratin
35 min.
Easy
2.70 €
6 people
5 Ingredients- 1
1 knob butter - 2
300 g cooked spinach - 3
4 hard-boiled eggs - 4
200 g bechamel sauce - 5
70 g grated cheese - Total weight: 780 grams
Step by step recipe
Stage 1 - ⌛ 5 min.
Stage 2 - ⌛ 5 min.
Stage 3 - ⌛ 5 min.
Stage 4
Stage 5 - ⌛ 20 min.
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 130 RDI=50 % | 180 RDI=20 % | 170 RDI=30 % | 1,130 RDI=60 % | 4,750 RDI: 60 % |
| Per 100 g | 20 RDI=6 % | 20 RDI=2 % | 20 RDI=3 % | 150 RDI=7 % | 610 RDI: 7 % |
| Per person | 20 RDI=8 % | 30 RDI=3 % | 30 RDI=4 % | 190 RDI=9 % | 790 RDI: 9 % |
- For 6 people : 2.70 €
- Per person : 0.45 €
Change currency:
Cooked spinach
You can get more informations, or check-out other recipes which use it, for example: Crispy spinach rolls, Spinach and Comté Loaf, Thin spinach and potato tart, Chicken with spinach in a cream sauce , Gratin slices with spinach, ... See them all 36
Bechamel sauce
You can get more informations, or check-out other recipes which use it, for example: Scallops au gratin, Italian style gratin, New Zealand pies, Gratin "grilled inside", Thin spinach and potato tart, ... See them all 31
Grated cheese
Like these other recipes: Gratin with Parmesan flavours, Gratin of beet tops and potatoes, Gratin Parmentier, Chard and potato gratin, Vegetable clafoutis, ... See them all 75
Hard-boiled egg
You can get more informations, or check-out other recipes which use it, for example: Green and red salad with sardines and eggs mimosa, Lentil and cold-meat salad, White asparagus salad, Baby spinach salad, Chicken pie, ... See them all 46
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part.
Chocolate mousse
Here is a simple quick recipe for chocolate mousse. It is just necessary to be careful at the final stage, when mixing the melted chocolate and the beaten egg-whites.
Pâté de campagne
Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.
How to prepare sorrel
Here is how to clean and cut fresh leaves to use in a recipe, by removing stalks and central vein, to retain only the very best of the sorrel.
Potato purée
The French have fond childhood memories of this, and while nothing will ever be as good as "Maman" made, here's a fairly straightforward way to make it.Sign up to receive the latest recipes (next batch due to be sent on 2025-11-09)