Hard Boiled Egg Gratin with Ham and Cheese Bechamel: A Comforting Classic

# **Hard Boiled Egg Gratin with Ham and Cheese Bechamel: A Comforting Classic**

Looking for a cozy, satisfying meal that’s perfect for any occasion? Look no further than **Hard Boiled Egg Gratin with Ham and Cheese Bechamel**. This dish combines the **comfort of hard-boiled eggs**, the richness of **creamy bechamel sauce**, and the savory flavors of **ham and cheese** to create a meal that is both hearty and indulgent. Whether you’re preparing a **weekend brunch**, a cozy dinner, or just craving something warm and filling, this gratin is sure to hit the spot.

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## **Why You’ll Love This Recipe**
✔ **Comforting & Hearty** – The combination of eggs, ham, and a cheesy sauce makes for a filling, comforting meal.
✔ **Creamy & Rich** – The **bechamel sauce** adds a creamy texture that elevates the entire dish.
✔ **Simple Ingredients** – Using basic ingredients like **eggs**, **ham**, and **cheese**, this dish is easy to prepare yet full of flavor.
✔ **Perfect for Leftovers** – Use leftover **ham** or **eggs** to make this dish an even more budget-friendly and efficient meal.
✔ **Impressive Presentation** – This gratin looks gorgeous when served, making it perfect for both casual meals and special occasions.

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## **Ingredients**

✅ **6 large hard-boiled eggs**, peeled and halved
✅ **1 cup cooked ham**, diced or shredded
✅ **2 tablespoons butter**
✅ **2 tablespoons all-purpose flour**
✅ **1 1/2 cups whole milk**
✅ **1/2 cup heavy cream**
✅ **1 cup grated Gruyère cheese** (or your favorite cheese like cheddar or Swiss)
✅ **Salt and pepper**, to taste
✅ **1/4 teaspoon ground nutmeg** (optional)
✅ **Fresh parsley** (for garnish)
✅ **1/4 cup grated Parmesan cheese** (for topping)

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## **How to Make Hard Boiled Egg Gratin with Ham and Cheese Bechamel**

### **Step 1: Prepare the Bechamel Sauce**
🍳 In a medium saucepan, melt the **butter** over medium heat. Once melted, add the **flour** and whisk constantly for about **1-2 minutes** until the mixture is bubbly but not browned. This is your **roux**, which will thicken the sauce.

🍼 Slowly pour in the **milk** and **heavy cream**, whisking constantly to prevent lumps. Continue to cook and stir until the sauce thickens and comes to a gentle simmer. This should take about **5-7 minutes**.

🧀 Once the sauce has thickened, stir in the **Gruyère cheese**, **salt**, **pepper**, and a pinch of **nutmeg** if you like. Keep stirring until the cheese melts and the sauce is smooth and creamy. Remove from heat.

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### **Step 2: Assemble the Gratin**
🥚 Preheat your oven to **375°F (190°C)** and grease a medium-sized **baking dish**. Arrange the halved **hard-boiled eggs** in a single layer in the dish.

🥓 Add the **diced ham** over the eggs, distributing it evenly. You can be generous with the ham for added flavor and texture.

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### **Step 3: Pour the Bechamel Sauce**
🍲 Pour the creamy **bechamel sauce** over the eggs and ham, ensuring that everything is well-covered. The sauce will surround the eggs and soak into the layers, making every bite creamy and delicious.

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### **Step 4: Add the Topping & Bake**
🧀 Sprinkle the **Parmesan cheese** over the top of the gratin. This will create a golden, crispy crust when baked.

🔥 Bake in the preheated oven for about **20-25 minutes**, or until the top is golden brown and the sauce is bubbling around the edges.

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### **Step 5: Serve & Enjoy**
🌿 Remove the gratin from the oven and let it cool for a few minutes. Garnish with freshly chopped **parsley** for a pop of color and a hint of freshness.

🍽️ Serve hot, and enjoy the rich, creamy, and savory goodness of this comforting dish!

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