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Egg Gratin With Wisconsin Gruyère, Ham And Brioche


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Béchamel Sauce:

2 tablespoons unsalted butter

1 large shallot, minced (about 2 tablespoons)

1/2 teaspoon garlic, minced

2 tablespoons flour

1 teaspoon salt, divided

1/2 teaspoon black pepper, freshly ground

1/8 teaspoon ground nutmeg

1 cup whole milk

1 1/2 cups (6 ounces) Wisconsin Gruyère cheese, shredded, divided

Egg Gratin:

8 cups water

1 teaspoon distilled white vinegar

8 large eggs

4 slices brioche or other eggy bread

4 slices prosciutto, serrano or Ibérico ham

Chopped chives, optional

White truffle oil, optional

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