Spinach Gratin with Hard Boiled Eggs

Spinach gratin made with chopped blanched spinach, mixed with nutmeg infused béchamel, with hard boiled eggs and gruyere cheese. Gratin d'epinard aux oeufs.

Spinach Gratin Hard Boiled Eggs
Elise Bauer

My father recently celebrated his 82nd birthday. In our family, we aren't big on presents or cards, instead we honor the occasion with a dinner and family gathering.

For dad's birthday, one of the dishes we prepared was this spinach gratin with hard boiled eggs dotting the surface.

Certain foods I associate with my father, beets for example, or sauerkraut, and then of course spinach. When we were kids, we always had cans in the pantry (Popeye!). Later, he turned to fresh spinach from the farmers market. Because of my father, we are a family of spinach lovers.

This gratin is a popular side dish served in the south of France. I would never have thought to add hard boiled eggs to spinach, but it's a fabulous combination.

The gratin is made with lots of spinach, either fresh and blanched or frozen and drained, mixed in with a simple white béchamel sauce seasoned with nutmeg and black pepper.

Halves of hard boiled eggs dot the surface, and the whole thing is sprinkled with grated gruyere cheese and seasoned breadcrumbs.

This gratin would make an excellent side for an Easter dinner, and you can easily make it a day ahead and heat before serving. Enjoy!

Spinach Gratin with Hard Boiled Eggs

Prep Time 20 mins
Cook Time 60 mins
Total Time 80 mins
Servings 6 to 8 servings

If you want, you can also sauté some chopped onion, and/or a persillade of minced garlic and parsley to mix in with the cooked spinach and béchamel. Either way. Without these aromatics, a cleaner flavor of the spinach comes through.

*To hard boil eggs, place eggs in a 2-quart saucepan and cover with at least an inch of cold water. Bring the water to a boil, remove the pan from heat, and cover. Let sit for 10-12 minutes, covered. Then run under cold water to keep from overcooking. Crack the shells while the eggs are still under water and let sit for a while to cool before peeling.

**To make your own bread crumbs, take a few slices of day old bread and toast either in a toaster or in the oven until browned, then pulse in a food processor or blender until you have crumbs. Stir in a little herbes de Provence or Italian seasoning and a little salt to taste.


  • 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 breadcrumbs**

  • Extra virgin olive oil


  1. If working with fresh spinach, blanche the spinach in boiling water for 1 minute, drain and run cool water over it to cool it down. Press as much water as you can out of the spinach. (A good way to do this is to put the drained spinach in the center of a large, clean tea towel, wrap it with the towel, and wring the moisture out by wringing the towel.) Chop the spinach. Place in a large bowl. Season to taste with salt and set aside while you make the béchamel.

  2. Heat milk in a medium saucepan until steamy, set aside. In a separate saucepan, melt 2 tablespoons of butter on medium heat. Sprinkle in the flour, whisking the mixture until smooth, about a minute or two. Remove from heat. Slowly pour in the hot milk, whisking the whole time so that the mixture is not lumpy. Continue to whisk until there are no lumps. Return the pan to heat and let heat to a simmer, continuing to whisk to keep the mixture from sticking to the bottom of the pan. The béchamel sauce will thicken as it cooks. Sprinkle in the ground nutmeg and black pepper.

  3. Stir the thickened béchamel sauce into the bowl of spinach.

  4. Grease the inside of a 2-quart gratin pan or casserole all around with a little butter. Pour the spinach béchamel mixture into a gratin pan, and even out the surface. Sprinkle the surface with the grated Gruyere cheese. Slice the hard boiled eggs in half, and arrange, cut side up, on the surface of the spinach mixture. Press into the spinach mixture so that the cut side of the eggs are level with the spinach. Sprinkle with 3 to 4 tablespoons of seasoned bread crumbs. Drizzle the top with a tablespoon or so of olive oil. At this point you can make the gratin a day ahead and chill until ready to cook to serve.

  5. Bake, uncovered, in a 375°F oven for 25-30 minutes, until nicely browned.


Spinach Rice Gratin from Heidi of 101 Cookbooks

Artichoke Heart and Spinach Gratin by Molly Katzen on Leite's Culinaria

Creamed Spinach Gratin from Ezra Pound Cake

Spinach Gratin Hard Boiled Eggs
Elise Bauer
Nutrition Facts (per serving)
201 Calories
12g Fat
13g Carbs
13g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 201
% Daily Value*
Total Fat 12g 15%
Saturated Fat 5g 25%
Cholesterol 156mg 52%
Sodium 295mg 13%
Total Carbohydrate 13g 5%
Dietary Fiber 4g 14%
Total Sugars 4g
Protein 13g
Vitamin C 48mg 240%
Calcium 303mg 23%
Iron 5mg 30%
Potassium 1095mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.