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Hard-boiled egg gratin with béchamel sauce

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Creamy Hard-Boiled Egg Gratin with Béchamel Sauce: A Comforting Classic

Hard-boiled egg gratin with béchamel sauce

This recipe for Hard-Boiled Egg Gratin with Béchamel Sauce is a delightful twist on a classic dish. It's perfect for those seeking a heartwarming and flavorful meal that's both easy to prepare and impressive to serve.

Why You'll Love This Recipe

  • Simple and Elegant: This gratin combines the richness of creamy béchamel sauce with the comforting taste of hard-boiled eggs and melty Gruyère cheese. This is a versatile crowd favorite.
  • Family-Friendly: This dish is perfect for a cozy family dinner or a relaxed brunch with friends. This is a crowd-pleasing dish that caters to all tastes.
  • Make-Ahead Friendly: Prepare the gratin in advance and refrigerate it until ready to bake. Need a weeknight solution? Look no further! This also works wonders for a gathering.

Ingredients (serves 4-6)

  • For the Eggs:
    • 6 large eggs
    • Water for boiling
  • For the Béchamel Sauce:
    • 50 g unsalted butter
    • 1 tablespoon all-purpose flour
    • 50 cl whole milk (about 2 cups)
    • 1 tablespoon thick crème fraîche
    • Pinch of grated nutmeg
    • Salt and freshly ground black pepper, to taste
  • For the Gratin:
    • 100 g grated Gruyère cheese
    • Freshly chopped parsley, for garnish (optional)

Equipment

  • Medium saucepan
  • Whisk
  • Baking dish or gratin dish
  • Knife and cutting board
  • Oven preheated to 205°C (400°F)

Instructions

  1. Cook the Eggs: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then remove the pan from the heat and cover it for 10 minutes. Drain the hot water and run cold water over the eggs to stop them from cooking further. The eggs are ready to peel when they're no longer too hot to handle. Slice the eggs in half lengthwise.
  2. Make the Béchamel Sauce: Melt the butter in a saucepan over medium heat. Add the flour and whisk constantly for about a minute to form a roux. Gradually whisk in the milk, a little at a time, until the sauce thickens and becomes smooth. Bring the sauce to a simmer and cook for 2-3 minutes, whisking occasionally. Remove from heat and stir in the crème fraîche, nutmeg, salt, and pepper.
  3. Assemble the Gratin: Arrange the egg halves in a single layer in a baking dish. Pour the béchamel sauce evenly over the eggs. Sprinkle the grated Gruyère cheese on top.
  4. Bake: Bake the gratin in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the top is golden brown.
  5. Serve: Let the gratin cool slightly before serving. Garnish with chopped parsley, if desired.

Tips and Variations

  • For an extra flavor boost, add a pinch of Dijon mustard to the béchamel sauce.
  • Want to add some greens? Include a layer of blanched spinach between the egg halves and the béchamel sauce.
  • Don't have time to boil eggs? Use pre-cooked and peeled eggs to save time.
  • Short on Gruyère? Substitute with another hard cheese such as Comté or a mature cheddar.
  • Leftovers? This gratin can be stored in the refrigerator for up to 3 days. No matter your preference, oven or microwave will work for reheating. Just make sure it's thoroughly warmed.

Food Pairing

Pair this gratin with a dry white wine like a lightly oaked Chardonnay to complement the richness of the dish.

Conclusion

This Hard-Boiled Egg Gratin with Béchamel Sauce is a delicious and versatile dish that's perfect for any occasion. With its simple ingredients and easy-to-follow instructions, it's a great recipe for cooks of all skill levels. So next time you're looking for a comforting and satisfying meal, give this gratin a try!

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