Spinach and hard-boiled egg gratin


Spinach and hard-boiled egg gratin
In this gratin, spinach and hard-boiled eggs are combined with bechamel sauce and topped with grated cheese.
160 K 3.9/5 (41 reviews)
Grade this recipe:
Keywords:
Last modified on: December 18th 2013
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 6 people, you will need:

Change to the quantities for:
Change measures:
Times for this recipe
Preparation: 15 min.
Cooking: 20 min.
All in all: 35 min.
When should you start or finish this recipe?
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 - ⌛ 5 min.
Spinach and hard-boiled egg gratin : Stage 1
Preheat the oven to 430°F (220°C).

Butter a gratin dish and spread a layer of spinach in the bottom.

Stage 2 - ⌛ 5 min.
Spinach and hard-boiled egg gratin : Stage 2
Arrange a layer of hard-boiled eggs (cut lengthways into 4) on top.

Stage 3 - ⌛ 5 min.
Spinach and hard-boiled egg gratin : Stage 3
Cover with bechamel sauce, then top with grated cheese.

Stage 4
Spinach and hard-boiled egg gratin : Stage 4
Bake...

Stage 5 - ⌛ 20 min.
Spinach and hard-boiled egg gratin : Stage 5
...until the top is nicely browned (around 20 minutes).
Remarks
For the grated cheese, use whatever you prefer: Comté, Gruyère, Cheddar, etc.
Keeping: A few days in the fridge, covered with plastic film. Also freezes well.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe130 RDI=50 %180 RDI=20 %170 RDI=30 %1,130 RDI=60 %4,750 RDI: 60 %
Per 100 g20 RDI=6 %20 RDI=2 %20 RDI=3 %150 RDI=7 %610 RDI: 7 %
Per person20 RDI=8 %30 RDI=3 %30 RDI=4 %190 RDI=9 %790 RDI: 9 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: milk, egg, Gluten
How much will it cost?
  • For 6 people : 2.70 €
  • Per person : 0.45 €

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)
Other recipes you may also like
Macarons (the original French macaroons)
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe, particularly the tricky parts. This variety of flavours means that I test many alternatives, so don't be surprised if in the pictures the colour of the macarons changes, I used the best photograph available...
October 3rd 20191.61 M 714.6 2 hours 40 min.
Almond tuiles
Almond tuiles
These delicious little biscuits ("tiles" in French) get their crunch and lightness from the use of flaked almonds rather than ground. It is not difficult to succeed, you just need to work fast after taking them out of the oven.
August 21th 2019399 K4 1 hour 20 min.
Cooking sugar
Cooking sugar
Cooking sugar, which is one of the basics of patisserie and sweet-making, is a delicate operation in which sugar is heated from 100°C or 212°F to 180°C or 356°F. Here is some information on this tricky subject. [Translator's note: the terms used below correspond to the French tradition, as often used by English-speaking chefs, but there are other stages and terms in other traditions. Best to use a thermometer, and be guided by temperature, as the English terms commonly used in domestic...
April 3rd 2019517 K4.9 45 min.
Pistachio shortbread biscuits
Pistachio shortbread biscuits
These melt-in-the-mouth biscuits are "double pistachio", as they contain both pistachio paste and toasted chopped pistachios.
April 19th 2012170 K 54.6 2 hours 60 min.
Little cakes with a chocolate and hazelnut centre
Little cakes with a chocolate and hazelnut centre
These little cakes have a chocolate and hazelnut ganache in the centre. This recipe is an opportunity to see the pâtisserie technique of insertion, which allows preparations to be elegantly hidden inside others.
February 20th 202236 K 1 hour 25 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-01-04)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe (as 4 people already do)
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.
I am not a leaving thing
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.

Back to top of page