Hard Boiled Egg Gratin with Ham and Cheese Bechamel: A Comforting Classic (Page 1 ) | May 15, 2025

Hard Boiled Egg Gratin with Ham and Cheese Bechamel: A Comforting Classic
Detailed ingredients
6 hard boiled eggs: provide a firm texture and a delicate flavour.
4 slices of ham: add a salty and savoury note.
50 g butter: For a creamy béchamel sauce.
50 g flour: To thicken the sauce.
500 ml milk: The base of the béchamel, gives it softness and creaminess.
100 g grated cheese (Gruyère, Comté): For a rich and melting béchamel.
Salt, pepper: Seasoning for the sauce.
Nutmeg (optional): A delicate touch to liven up the béchamel.
Kitchen equipment needed
Medium saucepan
Whisk
Gratin dish
Wooden spoon
Chopping board
Sharp knife
Making the Cheese Béchamel

In a medium saucepan, melt 50g butter over medium heat.
Add 50g flour and stir well to form a roux. Cook for 2 minutes without browning.
Gradually pour in 500ml milk, stirring constantly to avoid lumps.
Continue cooking until thickened.
Add 100g grated cheese, stir until melted.
Season with salt, pepper and nutmeg (if desired).
Assemble the eggs and ham
Halve 6 hard-boiled eggs.
Wrap each egg half in half a slice of ham.
Assemble the Gratin
Preheat the oven to 180°C (350°F).
Place the eggs in a baking dish, cut side down.
Cover the eggs with the cheese béchamel.
Cooking the gratin
Cook for 15-20 minutes until the sauce is bubbly and golden.
If necessary, place under the grill for 2 minutes to brown it further.
Service

Serve hot with a crispy green salad or seasonal vegetables.
Tips for a perfect gratin
Avoid lumps by adding the milk little by little and stirring.
Do not overcook the eggs: they are already cooked, check them carefully.
Use a good cheese for more flavor.
Recipe variations
Hard-boiled eggs with spinach: add the sautéed spinach to the béchamel sauce.
Light version: opt for skimmed milk and light cream.
Adding mushrooms: perfect for adding texture and flavor.
How to store and reheat leftovers
Store in an airtight container in the refrigerator for 2 to 3 days.
Reheat in the oven at 160°C for 10 minutes. Avoid the microwave to preserve the texture of the eggs.
Food and drink pairings
This dish pairs well with a crisp green salad and a dry white wine such as Chardonnay or Sauvignon Blanc. For a non-alcoholic option, homemade lemonade or sparkling water with a slice of lemon will work well.
Common Mistakes to Avoid

Don’t burn the bechamel: be careful of the temperature.
Season the sauce properly for a balanced flavor.
Cook the roux just enough to avoid the taste of raw flour.
Nutritional Benefits
This dish is rich in protein and calcium thanks to the eggs, ham and cheese. The bechamel also provides essential fats for a balanced meal.
Presentation Tips
Serve the eggs au gratin in soup plates, garnishing with chopped fresh parsley to add a touch of color and freshness.

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