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Spinach Gratin with Hard Boiled Eggs
Spinach Gratin with Hard Boiled Eggs
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Spinach gratin with creamy nutmeg-infused sauce, topped with eggs and Gruyere cheese.
Ingredients:
  • 3 pounds fresh spinach, cleaned (or 24 ounces of frozen spinach, thawed and drained)
  • 2 cups milk
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/2 teaspoon freshly grated nutmeg, or 3/4 teaspoon ground nutmeg if you aren't starting with a whole nutmeg
  • 1/8 teaspoon freshly ground black pepper or more to taste
  • 1/4 cup grated Gruyere cheese (about 1 ounce)
  • 6 hard boiled eggs *
  • 3 to 4 tablespoons seasoned bread crumbs**
  • Extra virgin olive oil
Instructions:
  • If using fresh spinach, quickly blanch it in boiling water for 1 minute, then drain and cool it under running water. Squeeze out excess water by wrapping it in a clean tea towel and pressing. Chop the spinach, season with salt, and set aside as you prepare the béchamel sauce.
  • Prepare the béchamel sauce: Warm the milk in a medium saucepan until steamy. In another saucepan over medium heat, melt 2 tablespoons of butter. Add flour and whisk until smooth for about a minute. Remove from heat. Slowly whisk in the hot milk to avoid lumps. Return to heat, simmer, and whisk until thickened. Stir in nutmeg and black pepper.
  • Combine the creamy béchamel sauce with the fresh spinach, stirring until well mixed.
  • Grease a 2-quart gratin pan with butter. Spread the spinach béchamel mixture evenly in the pan. Sprinkle grated Gruyere cheese on top. Arrange halved hard boiled eggs, cut side up, pressing them into the spinach mixture. Sprinkle seasoned bread crumbs over the surface and drizzle with olive oil. To prep ahead, cover and chill until ready to bake.
  • Bake uncovered at 375°F for 25-30 minutes or until nicely browned.

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