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Vegetarian, South and mountains

Baked spinach and egg gratin with béchamel

This spinach and egg gratin is a dish of garlicky spinach topped with hard boiled eggs and a light béchamel sauce, finished with melted gruyère. It serves 4, takes 50 minutes, and is rated easy, at about €2.20 per person. The key to success is pressing the cooked spinach firmly so the gratin doesn't turn watery.

Garlicky spinach cooked in olive oil, baked with hard boiled eggs, served with steamed potatoes.

Baked spinach and egg gratin with béchamel
Total time
50 min
Difficulty
Easy
Cost per person
€2.20
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Spring, Fall
The kids
They generally like it

This dish pairs soft, garlicky spinach cooked in olive oil with the gentle richness of hard boiled eggs, all covered in a light béchamel with gruyère that turns golden in the oven. The result is mild and a little creamy, with just enough garlic to lift the spinach without overpowering it. Steamed potatoes on the side round out the meal without making it heavy.

It's a gratin that kids tend to like, thanks to the soft spinach and the familiar comfort of hard boiled eggs, while staying simple enough for a weeknight. It also works well for a relaxed Sunday family lunch, served as a complete main. Mon Chou suggests it in spring and fall, when fresh spinach is at its best.

The ingredients

4 people

Fruits and vegetables

  • Fresh spinach 1 kg
  • Garlic 3 cloves
  • Potatoes 800 g

Dairy

  • Eggs 6
  • Butter 40 g
  • Milk 40 cl
  • Shredded gruyère 80 g

Pantry

  • Flouroften in the pantry 30 g
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Eggs, Lactose, Gluten

The step by step recipe

  1. Hard boil the eggs in boiling water. 10 min

    Rinse them under cold water to make peeling easier.

  2. Wilt the spinach in olive oil with the garlic. 8 min

    Press it afterward in a clean kitchen towel.

  3. Make a light béchamel with the butter, flour, and milk. 8 min

    Add a touch of nutmeg.

  4. Spread the spinach in a baking dish, add the quartered eggs, then cover with béchamel and gruyère.

    Season lightly with salt.

  5. Bake at 200°C until golden, and serve with steamed potatoes. 15 min

    Cook the potatoes while the gratin bakes.

Our tips to get it right

  • Use fresh spinach rather than frozen if you can, it releases less water and keeps more flavor once cooked.
  • Slice the hard boiled eggs just before arranging them in the dish, so the yolks don't dry out from sitting in the air.
  • If your béchamel thickens too fast, whisk in a little cold milk off the heat instead of cooking it longer.

The variations

  • Swap the gruyère for comté or emmental for a slightly milder, nuttier flavor.
  • For a faster version, use pre chopped frozen spinach, thawed and well drained, which saves about 10 minutes.
  • For younger kids, blend part of the spinach into the béchamel for a smoother texture with fewer visible pieces.

What to serve it with

  • Steamed potatoes
  • Well dressed green salad
  • Crusty bread for the sauce

Storage

The gratin keeps for 2 to 3 days in the fridge in a sealed container. Reheat it in the oven at 180°C for about 15 minutes so the top crisps up again. Freezing isn't recommended, since the béchamel and hard boiled eggs change texture once thawed.

Questions about this dish

Can you make this gratin ahead of time?

Yes, you can assemble everything up to the baking step and keep it in the fridge for a few hours. Just bake it when you're ready to serve, adding maybe 5 extra minutes.

Can you use frozen spinach instead of fresh?

Yes, chopped frozen spinach works well, as long as you drain and press it thoroughly to remove excess water. The flavor will be slightly less pronounced than with fresh spinach.

How do you keep the gratin from turning watery?

The trick is to press the cooked spinach firmly in a clean towel before layering it in the dish. This step makes the biggest difference to the final texture.

Can you replace the gruyère with another cheese?

Yes, comté, emmental, or a shredded cheese blend all work well. Pick a cheese that melts and browns easily to keep that gratin finish.

How long does it take to make a baked spinach and egg gratin with béchamel?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a baked spinach and egg gratin with béchamel?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a baked spinach and egg gratin with béchamel cost?

About €2.20 per serving, or €8.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, lactose, gluten. Always check the labels of the products you buy.

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