Name: Gratin of Spinach and Hard-Boiled Eggs (Roussin d’Épinards)
Yield: Servings: 4
Cuisine: French
Ingredients: Salt, pepper, nutmeg (optional); 2 cups milk; 3 hard-boiled eggs; About ½ cup breadcrumbs; Butter (for the dish and to top the gratin); 1 tablespoon flour; 2 tablespoons butter; 2 pounds spinach, parboiled, squeezed, chopped; 1 large sweet onion, finely chopped

Preparation info

Servings:
4

Difficulty
Easy

Appears in

Simple French Food

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.