This Hard-Boiled Egg Gratin with Béchamel Sauce is a comforting, creamy dish that makes a delicious appetizer, side, or light meal. The combination of tender hard-boiled eggs and a rich, velvety béchamel sauce baked until golden and bubbly is simply irresistible. It’s a wonderful way to elevate hard-boiled eggs, turning them into something special with minimal effort.
Ingredients:
For the Béchamel Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk (or 2% milk)
- 1/2 teaspoon Dijon mustard (optional, for extra flavor)
- 1/4 teaspoon ground nutmeg (optional, for warmth)
- Salt and pepper to taste
For the Gratin:
- 6 large eggs (hard-boiled)
- 1/2 cup grated Gruyère cheese (or any melting cheese like cheddar or mozzarella)
- 1/4 cup grated Parmesan cheese (for topping)
- 2 tablespoons breadcrumbs (for topping)
- 1 tablespoon fresh parsley (chopped, for garnish)