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

Detailed ingredients
6 hard boiled eggs: provide a firm texture and a delicate flavour.
4 slices of ham: add a salty and savoury note.
50 g butter: For a creamy béchamel sauce.
50 g flour: To thicken the sauce.

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500 ml milk: The base of the béchamel, gives it softness and creaminess.
100 g grated cheese (Gruyère, Comté): For a rich and melting béchamel.
Salt, pepper: Seasoning for the sauce.
Nutmeg (optional): A delicate touch to liven up the béchamel.

Kitchen equipment needed
Medium saucepan
Whisk
Gratin dish
Wooden spoon
Chopping board
Sharp knif

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