Savoy Pasta Gratin
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 400 g pasta (e.. crozets - small square pasta from the Savoy reion)
- Salt water
- 30 g butter
- 30 grams flour
- 500 ml milk
- 1 pinch (s) nutmeg
- 150 g cheese (Beaufort) or other hearty raw milk cheese
- 6 slices ham, raw
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the pasta in plenty of boiling salted water. Foam the butter in a saucepan, pour in the flour all at once and sweat briefly. Pour in the milk and cook for 3 minutes while stirring. Stir in the nutmeg and season sparingly. Finely dice the cheese and cut the ham into strips.
- Stir the pasta and ham into the bechamel sauce and pour into a baking dish. Spread the cheese over it and bake for 20 minutes at 160 ° C.
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