Spinach Gratin

Preparation info

    • Difficulty


    • Ready in

      15 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

This dish originated in southern France near the Italian border, hence the inclusion of Parmesan cheese.


  • 50 g/2 oz/4 tablespoons butter
  • 450 g/1 lb spinach leaves
  • 300 ml/10 fl oz/ cups single/light cream
  • 2 eggs, beaten
  • 50 g/2 oz/cup Parmesan cheese, grated seasoning to taste


    Pre-heat the oven to 200°C/400°F/Gas mark 6. Melt the butter in a pan and add the spinach leaves. Cover and cook over a moderate heat until the spinach is one third of its bulk, then chop roughly. Add the rest of the ingredients, pour into a buttered gratin dish and cook for 10-12 minutes, or until it is brown and the eggs have set.