A weeknight when everyone is tired, or a Sunday lunch with no great ambition. The hard-boiled egg gratin with béchamel is made for those moments. Simple, comforting, economical — and honestly much better than you think before you make it.
Ingredients :
- Eggs — The base of the dish. Store-bought eggs work perfectly — no need to seek out farm-fresh for this recipe. The important thing is not to overcook them: 10 minutes at a simmer, no more. Overcooked, the yolk turns gray-green and becomes dry.
- Turkey ham — We use turkey ham instead of regular ham. Same use, same texture, and blindfolded in a gratin with this béchamel, no one can tell the difference. Choose a plain version, not smoked, so it doesn’t overpower the other flavors.
- Béchamel — This is what transforms everything. You can make it from scratch in ten minutes — butter, flour, milk, nutmeg — or use a store-bought béchamel if you’re really pressed. Homemade will be thicker and more flavorful. Both work.
- Grated cheese — Emmental or Comté, and you’re set. Avoid pre-shredded ‘gratin’ blends if you can: they often contain additives that create a weird crust during baking. Grate your own cheese if you have five minutes.
