{"id":7025,"date":"2025-04-29T11:29:50","date_gmt":"2025-04-29T11:29:50","guid":{"rendered":"https:\/\/recipes-u.arbweb.info\/?p=7025"},"modified":"2025-04-29T11:29:50","modified_gmt":"2025-04-29T11:29:50","slug":"hard-boiled-egg-gratin-with-ham-and-cheese-bechamel-a-comforting-classic","status":"publish","type":"post","link":"https:\/\/cocinacasera.arbweb.info\/es\/hard-boiled-egg-gratin-with-ham-and-cheese-bechamel-a-comforting-classic\/","title":{"rendered":"Hard Boiled Egg Gratin with Ham and Cheese Bechamel: A Comforting Classic"},"content":{"rendered":"

Hard Boiled Egg Gratin with Ham and Cheese Bechamel: A Comforting Classic
\nDetailed ingredients
\n6 hard boiled eggs: provide a firm texture and a delicate flavour.
\n4 slices of ham: add a salty and savoury note.
\n50 g butter: For a creamy b\u00e9chamel sauce.
\n50 g flour: To thicken the sauce.
\n500 ml milk: The base of the b\u00e9chamel, gives it softness and creaminess.
\n100 g grated cheese (Gruy\u00e8re, Comt\u00e9): For a rich and melting b\u00e9chamel.
\nSalt, pepper: Seasoning for the sauce.
\nNutmeg (optional): A delicate touch to liven up the b\u00e9chamel.
\nKitchen equipment needed
\nMedium saucepan
\nWhisk
\nGratin dish
\nWooden spoon
\nChopping board
\nSharp knife
\nMaking the Cheese B\u00e9chamel<\/p>\n

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In a medium saucepan, melt 50g butter over medium heat.
\nAdd 50g flour and stir well to form a roux. Cook for 2 minutes without browning.
\nGradually pour in 500ml milk, stirring constantly to avoid lumps.
\nContinue cooking until thickened.
\nAdd 100g grated cheese, stir until melted.
\nSeason with salt, pepper and nutmeg (if desired).
\nAssemble the eggs and ham
\nHalve 6 hard-boiled eggs.
\nWrap each egg half in half a slice of ham.
\nAssemble the Gratin
\nPreheat the oven to 180\u00b0C (350\u00b0F).
\nPlace the eggs in a baking dish, cut side down.
\nCover the eggs with the cheese b\u00e9chamel.
\nCooking the gratin
\nCook for 15-20 minutes until the sauce is bubbly and golden.
\nIf necessary, place under the grill for 2 minutes to brown it further.
\nService<\/p>\n

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Serve hot with a crispy green salad or seasonal vegetables.
\nTips for a perfect gratin
\nAvoid lumps by adding the milk little by little and stirring.
\nDo not overcook the eggs: they are already cooked, check them carefully.
\nUse a good cheese for more flavor.
\nRecipe variations
\nHard-boiled eggs with spinach: add the saut\u00e9ed spinach to the b\u00e9chamel sauce.
\nLight version: opt for skimmed milk and light cream.
\nAdding mushrooms: perfect for adding texture and flavor.
\nHow to store and reheat leftovers
\nStore in an airtight container in the refrigerator for 2 to 3 days.
\nReheat in the oven at 160\u00b0C for 10 minutes. Avoid the microwave to preserve the texture of the eggs.
\nFood and drink pairings
\nThis 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.
\nCommon Mistakes to Avoid<\/p>\n

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Don\u2019t burn the bechamel: be careful of the temperature.
\nSeason the sauce properly for a balanced flavor.
\nCook the roux just enough to avoid the taste of raw flour.
\nNutritional Benefits
\nThis dish is rich in protein and calcium thanks to the eggs, ham and cheese. The bechamel also provides essential fats for a balanced meal.
\nPresentation Tips
\nServe the eggs au gratin in soup plates, garnishing with chopped fresh parsley to add a touch of color and freshness.<\/p>\n

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