Gratin of Spinach and Hard-Boiled Eggs

Roussin d’Épinards

Preparation info
  • Servings:

    4

    • Difficulty

      Easy

Appears in

By Richard Olney

Published 1974

  • About

The roussin should be nursed gently all the way—it must take its own time. The good odor of a bread-and-butter gratin mingled with the browned edges of spinach and the homely marriage made in heaven of spinach and hard-boiled eggs cannot help but stir ancestral memories of farmhouse kitchens and meals taken at scrubbed wooden tables.