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 milk 1½ cups (6 oz.) Wisconsin Gruyère cheese, shredded, divided Egg Gratin: 8 cups water 1 tsp. distilled white vinegar 8 large eggs 4 slices brioche or other eggy bread 4 slices prosciutto, Serrano or ...

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