Le Roussin d'épinards (baked spinach)

Le Roussin D'épinards (baked Spinach)

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Marion Wilting


This is a typical gratin from the Provence. Gratin means that you only bake the dish very shortly with high heat to achieve a crisp crust on top. So the ingredients have to be cooked completely before filling into the gratin dish, which should be quite shallow. Watch the gratin carefully while it sits in the oven because it only takes a couple of minutes to brown.


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15 Min
30 Min


  • 2 lb
    spinach, fresh
  • 1 c
    crème fraîche
  • 1 Tbsp
  • 2
    cloves garlic
  • 1 bunch
  • 2
    eggs, hard boiled
  • 1/2 c
    bread crumbs (or more, to taste)
  • ·
    salt, to taste
  • ·
    pepper, to taste
  • 2 Tbsp
    olive oil, plus some more for sprinkling

How to Make Le Roussin d'épinards (baked spinach)


  1. Blanche spinach in salted water, drain well, then grease a gratin dish and preheat oven to 390°F
  2. In a pot, heat 2 tablespoons of olive oil, add the spinach and heat gently until the liquid is evaporated.
  3. Add minced garlic, salt, pepper and sprinkle with 1 tablespoon of flour, mix well, then add crème fraîche and chopped parsley
  4. Fill the spinach mixture into the greased gratin dish, slice the hard boiled eggs and layer on top, then top with bread crumbs and sprinkle with some olive oil
  5. Cook au gratin shortly until crumbs are golden brown and crisp, then serve immediately

Printable Recipe Card

About Le Roussin d'épinards (baked spinach)

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: French

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