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Vegetarian, South and mountains

Oreilles d’âne du Champsaur (Alpine spinach and pasta gratin)

Oreilles d'âne du Champsaur is an Alpine gratin made with fresh lasagna sheets, spinach and cream, from the Hautes Alpes region. This recipe serves 4, takes 1 hour, and is rated medium difficulty, at about €2.40 per person. The key to success is squeezing the spinach dry before mixing it with the cream, so the gratin doesn't turn watery.

Oreilles d'âne, this Alpine gratin of pasta sheets with spinach and cream, a hearty mountain dish.

Oreilles d’âne du Champsaur (Alpine spinach and pasta gratin)
Total time
1 h
Difficulty
Medium
Cost per person
€2.40
Calories per person
810 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Behind this curious name hides a simple gratin, layers of fresh pasta sheets, wilted spinach and cream, baked under melted gruyère until the top turns golden and crisp. Nutmeg quietly lifts the spinach without ever overpowering it, and the butter it's cooked in gives it that soft, rich texture found in every good mountain gratin.

This is a Sunday night dish, or one for after a day on the slopes, the kind of meal that warms you up without emptying your wallet. Plan on a good hour between cooking the pasta, wilting the spinach and baking, though none of it is tricky once you get into the rhythm. Mon Chou walks you through each step so your gratin comes out golden, not soggy.

The ingredients

4 people

Dairy

  • Fresh lasagna sheets 250 g
  • Crème fraîche 25 cl
  • Grated gruyère 150 g
  • Butter 30 g

Fruits and vegetables

  • Fresh spinach 800 g
  • Garlic 1 cloves

Pantry

  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Cook the lasagna sheets in boiling salted water, then drain them on a clean kitchen towel. 4 min

    Lay them out without overlapping so they don't stick together.

  2. Wilt the spinach in the butter with the garlic, then squeeze out the water. 8 min

    Press it firmly between two plates.

  3. Mix the spinach with the cream, nutmeg, salt and pepper.

    Taste and adjust the seasoning.

  4. Assemble the gratin, alternating pasta sheets, spinach and gruyère.

    Finish with a layer of cheese.

  5. Bake at 190°C until the top is golden. 25 min

    Let it rest 5 minutes before serving.

Our tips to get it right

  • Pick fresh spinach over frozen, it releases less water and keeps more flavor once wilted in the butter.
  • Let the pasta sheets slightly overhang the edges of the dish for a rustic look typical of this Alpine gratin.
  • If the top browns too fast, cover it loosely with foil for the last few minutes of baking.

The variations

  • Swap the gruyère for beaufort or comté for a stronger mountain cheese flavor.
  • Add thin slices of cured ham between the layers for a richer, saltier version.
  • For a faster version, use frozen spinach that's been thawed and well drained, you'll save about 10 minutes.

What to serve it with

  • A green salad with a sharp vinaigrette
  • A slice of mountain cured ham
  • A glass of dry white wine

Storage

This gratin keeps 2 to 3 days in the fridge in a sealed container. It freezes well once cooled, in individual portions. Reheat it in the oven at 160°C so it stays crisp instead of drying out.

Questions about this dish

Can you make oreilles d'âne ahead of time?

Yes, you can assemble the gratin the day before and keep it unbaked in the fridge. Take it out 20 minutes before baking so it cooks evenly.

Can you use frozen spinach instead of fresh?

Yes, as long as you thaw it fully and squeeze out as much water as possible. This step is essential to avoid a watery gratin.

Why is this gratin called oreilles d'âne?

The name comes from the shape of the pasta sheets once folded or slightly overhanging the dish, which resembles donkey ears. It's a specialty from the Champsaur valley in the Hautes Alpes.

Can you use dried lasagna sheets instead of fresh?

Yes, but you'll need to boil them a bit longer before assembling the gratin. Fresh sheets stay softer and are closer to the traditional recipe.

How long does it take to make an oreilles d'âne du Champsaur, an Alpine spinach and pasta gratin?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in an oreilles d'âne du Champsaur, an Alpine spinach and pasta gratin?

About 810 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 an oreilles d'âne du Champsaur, an Alpine spinach and pasta gratin cost?

About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

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

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