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filling boil black forest ham Bread Gruyere cheese unsalted butter flour milk lemon juice mayonnaise mustard garlic tarragon cayenne pepper
Viewed: 74 - Published at: 5 years agoIngredients
- FILLING
- Hard boil 12 eggs; cool and chop them
- Dice 2 cups black forest ham
- 2-1/2 cups coarsely torn day old bread (I have used day old croissants, too)
- 1 cup shredded Gruyere cheese
- 6 tablespoons unsalted butter
- 1/3 cup flour
- 2 cups milk
- 1 tablespoon fresh lemon juice
- 1/2 cup mayonnaise - the good stuff
- 2 teaspoons Dijon mustard
- 1/2 teaspoon garlic powder
- 1 teaspoon dried tarragon
- Cayenne pepper
Method
- Butter a 9 x 13-inch baking dish. Add the eggs, bread and ham to the baking dish. Set aside.
- Melt the butter in a saucepan over medium-high heat. Stir in the flour and cook until mixture foams.
- Whisk in milk and cook until sauce thickens; remove from the heat.
- Stir in lemon juice, mayonnaise, mustard, garlic powder, and tarragon.
- Season with cayenne - to your taste. If needed, salt, however, the ham and cheese is usually salty enough.
- Pour the sauce over the top of the casserole. Top with the cheese. Cool, cover and refrigerate overnight.
- The next morning: take out the dish to sit at room temperature for a little bit; then bake at 350 degrees for about 35 minutes or until bubbly.
- Note: My technique written above has been changed slightly since it was originally posted.
