Hard-boiled egg gratin with béchamel sauce
Variations: You can add blanched spinach or slices of ham between the egg layers for an extra touch.
Shortcuts: Use pre-cooked, store-bought eggs to save time.
Storage
This gratin keeps perfectly in the refrigerator for 2-3 days and can be reheated in the oven or microwave to regain all its flavor.
such as a lightly oaked Chardonnay, will make a great companion to this dish, balancing the richness of the béchamel and cheese.
FAQ
Q: Can I make this dish ahead of time? A: Absolutely! Assemble the gratin a day ahead and refrigerate. Bake just before serving.
Q: What cheese can I use instead of Gruyere? A: A good Comté or even a mature cheddar can replace Gruyere.
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