Gratinéed Spinach Loaf

Crème d’Épinards au Gratin

Preparation info

  • Servings:


    • Difficulty


Appears in

Simple French Food

By Richard Olney

Published 1974

  • About


  • 1 cup heavy cream
  • 1 egg
  • Salt, pepper, suspicion nutmeg
  • 1 pound spinach, parboiled, drained well (but not squeezed dry), and chopped
  • Freshly grated Parmesan (or a mixture of Parmesan and Gruyère)
  • Butter


    Beat the cream, the egg, and the seasonings together, stir in the spinach, pour into a buttered gratin dish, sprinkle with grated cheese, distribute shavings of butter over the surface, and bake at 450° for 20 minutes or until well colored.