Golden gratin layered with ham, Gruyère, and creamy béchamel, baked to perfection with rustic bread base.
# What You'll Need:
→ Proteins
01 - 7 oz quality cooked ham, thickly sliced
→ Dairy
02 - 2.8 oz Gruyère cheese, grated
03 - 1.4 oz Parmesan cheese, grated
04 - 2 cups whole milk
05 - 1.4 oz unsalted butter
06 - 1.4 oz all-purpose flour
→ Bread
07 - 4 thick slices rustic white bread or pain de mie, crusts removed
→ Seasonings
08 - 1/2 tsp fine sea salt
09 - 1/4 tsp ground black pepper
10 - Pinch freshly grated nutmeg
# How-To Steps:
01 - Set the oven to 390°F (200°C).
02 - In a medium saucepan, melt the butter over medium heat. Whisk in the flour constantly for 2 minutes to create a roux. Gradually whisk in the milk, preventing lumps. Simmer while stirring continuously until the sauce thickens, approximately 5 to 7 minutes. Season with salt, pepper, and nutmeg.
03 - Place the bread slices in a single layer within a lightly greased 9x9 inch baking dish.
04 - Distribute the thick ham slices evenly over the bread.
05 - Pour the prepared béchamel sauce over the ham and bread, spreading it evenly to coat all layers.
06 - Sprinkle the grated Gruyère and Parmesan cheeses uniformly over the béchamel layer.
07 - Place the dish in the oven and bake for 20 to 25 minutes until the surface is golden and bubbling.
08 - Remove from oven and allow to rest for 5 minutes before serving.
