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

Slice the hard-boiled eggs in half and arrange them in a greased baking dish, cut side up.

Make the Béchamel Sauce:
In a saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1-2 minutes to form a roux. Gradually pour in the milk and cream, whisking continuously to prevent lumps. Bring to a simmer and cook until the sauce thickens, about 3-5 minutes. Stir in the Dijon mustard (if using), and season with salt and black pepper to taste. Remove from heat and stir in the grated cheese until it melts and the sauce is smooth.

Assemble the Gratin:
Spoon the diced ham over the halved eggs. Then, pour the cheese béchamel sauce over the top, ensuring the eggs are fully covered.

Bake:
Preheat your oven to 375°F (190°C). If using breadcrumbs, sprinkle them over the top of the béchamel sauce for an added crunch. Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.

Garnish and Serve:
Remove the dish from the oven and sprinkle with fresh parsley before serving.

Serving and Storage Tips: