Detailed
Ingredients 6 hard-boiled eggs – provide a firm texture and mild flavor.
4 slices of ham: add a salty and flavorful note.
50 g butter: For a creamy béchamel sauce.
50 g flour: To thicken the sauce.
500 ml of milk: The base of the béchamel sauce gives softness and creaminess.
100 g grated cheese (Gruyère, Comté): For a rich, melting béchamel sauce.
Salt, pepper: Seasoning for the sauce.
Nutmeg (optional): A gentle touch to liven up the béchamel sauce.
Kitchen equipment needed
Medium
pot Whisk
Plate au gratin
Wooden
spoon Cutting board
Sharp knife
