Eggs AuGratin with Ham

•  6 large hard boiled eggs, sliced evenly
• 4-5 large button mushrooms, sliced thinly
• 6 oz thinly sliced lunch ham
• bachemel sauce
• 1/3 cup white cheese (swiss is good) shredded
• 6 tbsp parmesan cheese

bachemel sauce:

• 1 tbsp butter
• 1 tbsp flour
• 1 cup cold milk 

1. Melt the butter on medium heat
2. Whisk in the flour and cook over medium heat for 1-2 minutes
3. Add in the cold milk and whisk until thickened
4. Sautee the mushrooms until browned
5. Remove and cool
6. Butter a 5x5 or similar baking dish
7. Place the sliced eggs in the bottom topped by the mushrooms
8. Top with the ham slices
9. Pour the bechemel over it all and top with the white cheese
10. Place in broiler for 3-4 minutes *keep an eye on it!*
11. Remove and sprinkle with parmesan and serve hot