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Variations: You can add blanched spinach or slices of ham between the egg layers for an extra touch.
Shortcuts: Use commercially available pre-cooked eggs to save time.
Conservation
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.
Food and wine pairings
A dry white wine, such as a lightly oaked Chardonnay, will make a great companion for this dish, balancing the richness of the béchamel and cheese.
FAQs
Q: Can I prepare this dish in advance? A: Absolutely! Assemble the gratin a day in advance and refrigerate it. Bake just before serving.
Q: What cheese can I use instead of Gruyère? A: A good Comté or even a mature cheddar can replace Gruyère.
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Conclusion
Hard-boiled egg gratin with béchamel is much more than just a dish: it is an invitation to rediscover the pleasures of home cooking with a touch of elegance. Simple, delicious and endlessly adaptable, this gratin is sure to become a favorite.
Enjoy your food
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