Hard-Boiled Egg Gratin with Béchamel Sauce – A Creamy, Savory Delight

Serving: Serve this gratin as a hearty side dish, a light lunch, or a brunch option. It pairs well with a simple green salad or roasted vegetables.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave before serving.
Variations
Cheese Options: Swap the Gruyère for other cheeses like mozzarella, cheddar, or Parmesan for different flavor profiles.
Herb Infusion: Add fresh thyme, rosemary, or chives to the béchamel sauce for an aromatic twist.
Add-Ins: You can layer sautéed spinach, mushrooms, or ham between the eggs for a heartier dish.
FAQ
1. Can I use pre-made béchamel sauce?
Yes! If you’re short on time, you can use store-bought béchamel or a cheese sauce as a substitute. However, homemade béchamel adds a rich depth of flavor.

2. Can I make this dish ahead of time?
Yes! You can prepare the gratin up to the point of baking and store it in the refrigerator for up to 24 hours. When ready to serve, bake it as directed.

3. Can I use hard-boiled eggs with the shell on?
For this recipe, the eggs should be peeled and halved. The shell should be removed before assembling the gratin.

Hard-Boiled Egg Gratin with Béchamel Sauce is a decadent, creamy dish that turns simple eggs into a deliciously comforting meal. The béchamel sauce adds a silky richness, while the cheese and breadcrumbs create the perfect golden finish.