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Ingredients

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

Description

Eat Wisconsin Cheese