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

Serving: Serve the gratin hot as a main course or as a side dish to roasted vegetables or a fresh salad. It pairs well with a light white wine or a crisp green salad.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) for about 10 minutes until heated through.

Variations:
Vegetarian Option: Skip the ham and add sautéed mushrooms or spinach to the béchamel sauce for a veggie-packed version.

Add Herbs: For extra flavor, add thyme, rosemary, or nutmeg to the béchamel sauce.

Cheese Variety: Experiment with different cheese combinations like Gruyère and Parmesan for a sharper taste.

FAQ:
Can I use different cheeses?
Absolutely! You can use any cheese that melts well, such as mozzarella, Cheddar, or Monterey Jack. A mix of cheeses will give you a richer flavor.

Can I make this ahead of time?
Yes, you can prepare the gratin in advance and store it in the refrigerator. Just bake it just before serving for the best texture and flavor.

How can I make the sauce thicker?
If your sauce is too thin, simply cook it for a few more minutes, whisking constantly, until it reaches your desired consistency. You can also add a bit more cheese to help thicken it.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories: ~350 per serving
Protein: ~20g per serving

This Hard Boiled Egg Au Gratin with Ham and Cheese Bechamel is a rich, comforting dish that combines the goodness of eggs with the indulgent flavors of ham, cheese, and béchamel sauce—sure to become a new favorite in your household!