Egg Gratin with Wisconsin Gruyre, Ham and Brioche

Egg Gratin with Wisconsin Gruyre, Ham and Brioche

From: Chef Jamie Bissonnette, KO Prime, Boston, MA. Yield: 4 servings.

Béchamel Sauce:

2 Tbsp. unsalted butter

1 large shallot, minced (about 2 Tbsp.)

½ tsp. garlic, minced

2 Tbsp. flour

1 tsp. salt, divided

½ tsp. black pepper, freshly ground

⅛ tsp. ground nutmeg

1 cup whole

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