Hard boiled eggs gratin with Béchamel

Hard-Boiled Eggs Gratin with Béchamel: A Comforting and Savory Delight

If you’re looking for a dish that combines simplicity with rich, comforting flavors, then Hard-Boiled Eggs Gratin with Béchamel is a recipe you simply must try. This classic dish takes hard-boiled eggs, a staple in many kitchens, and elevates them with a creamy, velvety béchamel sauce and a crispy, golden top. Whether you’re looking for a quick dinner, a savory side dish, or a satisfying brunch option, this recipe will surely impress.

In this article, we will walk you through how to make this indulgent gratin from start to finish, offering you tips and tricks to achieve the perfect balance of flavors and textures.

What Is Hard-Boiled Eggs Gratin with Béchamel?

Hard-boiled eggs gratin with béchamel is a baked dish where sliced hard-boiled eggs are layered in a baking dish, smothered in a creamy béchamel sauce, and then baked until the top is golden and bubbling. The béchamel sauce, made with butter, milk, and flour, creates a luscious coating that perfectly complements the eggs. The final result is a rich, comforting meal that feels both homey and elegant.

Why You’ll Love This Dish

• Simple Ingredients: This recipe uses everyday ingredients that you likely already have in your kitchen: eggs, butter, flour, milk, and cheese. It’s easy to whip up and requires very little prep work.
• Comforting and Flavorful: The creamy béchamel sauce adds a luxurious texture to the eggs, while the cheese creates a delightful golden crust as it bakes. The combination of flavors makes this dish incredibly satisfying.
• Versatile: Whether you serve it as a main course, side dish, or even as part of a brunch spread, this gratin is versatile enough to fit many different occasions.
• Great for Leftovers: If you have leftover hard-boiled eggs, this recipe is an excellent way to transform them into something new and exciting.

Ingredients You’ll Need:

To make this dish, you’ll need the following ingredients:

For the Gratin:

• 6 large hard-boiled eggs
• 1 tablespoon butter (for greasing the dish)
• 1 cup shredded cheese (Gruyère, cheddar, or a blend works great)
• Salt and pepper, to taste

For the Béchamel Sauce:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 ½ cups milk (whole milk works best for a creamy texture)
• Salt and pepper, to taste
• A pinch of nutmeg (optional, but adds depth to the sauce)

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