Hard boiled eggs gratin with Béchamel

### Instructions: How to Make Hard-Boiled Eggs Gratin with Béchamel

#### Step 1: Prepare the Hard-Boiled Eggs
Start by boiling the eggs until they are fully cooked. To do this, place your eggs in a pot of cold water, bring the water to a boil, and then lower the heat to a simmer for 9–12 minutes. Once they are done, remove them from the heat and cool them in a bowl of ice water for a few minutes. Once cool, peel the eggs, slice them into rounds, and set them aside.

#### Step 2: Make the Béchamel Sauce
To make the béchamel sauce, melt **2 tablespoons of butter** in a saucepan over medium heat. Once the butter has melted, whisk in the **2 tablespoons of flour** to create a roux. Continue to whisk the mixture for about 1-2 minutes, until it becomes bubbly and slightly golden, but not browned.

Gradually add the **milk**, whisking constantly to prevent lumps. Keep stirring the sauce until it thickens, which should take about 5-7 minutes. Season with **salt**, **pepper**, and a pinch of **nutmeg** (if using). Once the sauce is smooth and thick, remove it from the heat.

#### Step 3: Assemble the Gratin
Preheat your oven to 375°F (190°C) and grease a baking dish with **butter**. Arrange the sliced hard-boiled eggs in a single layer at the bottom of the dish.

Pour the warm béchamel sauce over the eggs, ensuring that they are completely covered. Sprinkle the top with the **shredded cheese**, making sure it’s evenly distributed.

#### Step 4: Bake the Gratin
Place the baking dish in the preheated oven and bake for about 20 minutes, or until the top is golden brown and bubbling. If you want an extra-crispy topping, you can place the gratin under the broiler for an additional 2-3 minutes. Keep a close eye on it so it doesn’t burn.

#### Step 5: Serve and Enjoy!
Remove the gratin from the oven and let it cool for a few minutes before serving. This dish is best enjoyed warm, with a side of green vegetables or a fresh salad.

### Tips for Perfecting Your Hard-Boiled Eggs Gratin

– **Customize the Cheese**: Feel free to experiment with different types of cheese. Gruyère adds a nice nutty flavor, while cheddar brings a sharpness that pairs well with the creamy béchamel. You can also add a little Parmesan for extra flavor.
– **Add Herbs**: Fresh herbs like thyme, parsley, or chives can be sprinkled over the top of the gratin before baking for an extra burst of freshness.
– **Make It Ahead**: This gratin can be prepared in advance. Assemble the dish up to the point of baking, cover it with foil, and refrigerate it until you’re ready to cook. When you’re ready, just pop it in the oven and bake as directed.
– **Add a Crunch**: If you like a bit of texture, sprinkle some **panko breadcrumbs** over the cheese before baking. This will create a crisp topping that contrasts nicely with the creamy béchamel.

### Variations to Try

– **Vegetarian Version**: Add vegetables like spinach, mushrooms, or asparagus between the layers of eggs for added nutrition and flavor.
– **Spicy Kick**: For those who love a bit of heat, try adding a small amount of **hot sauce** or **chili flakes** to the béchamel sauce.
– **Meat Lovers’ Version**: Layer cooked **bacon** or **sausage** along with the eggs for a heartier version of the gratin.

### Final Thoughts

Hard-boiled eggs gratin with béchamel is an easy-to-make, crowd-pleasing dish that combines comforting flavors with a touch of elegance. Whether you serve it as a main dish, a side, or a hearty brunch, this gratin is sure to become a favorite in your kitchen. The creamy béchamel sauce and golden cheese topping elevate the humble hard-boiled egg into something truly special.

Give this recipe a try and experience the magic of turning simple ingredients into a savory, indulgent dish that your whole family will love!