Preparation:
Prepare the hard boiled eggs:
Cook the eggs in boiling water for about 9 minutes. Once cooked, immerse them in cold water, peel them and cut them in half. Arrange them on a gratin dish.
Prepare the béchamel sauce:
In a saucepan, melt the butter over medium heat. Add flour and whisk until you get a colorless red. Gradually pour in the milk, stirring constantly until you get a thick and creamy sauce. Season with salt, pepper and a pinch of nutmeg.
Assembling the Gratin:
Pour the béchamel sauce evenly over the hard-boiled eggs. Sprinkle with grated cheese on top.
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