Pasta Gratin with Comte Cheese and Ham
Ingredients
- 400 gDried Asian wheat and egg noodles, plain (dry weight)
- 50 gUnsalted butter (in small pieces)
- 50 gWheat flour
- 750 mlWhole milk
- 150 gComté cheese (grated)
- 200 gHam (cut into strips)
- 1 pinchNutmeg (freshly grated)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
A golden cheese crust that cracks under the fork, revealing pasta coated in a smooth, thick sauce. The aroma of melted cheese and nutmeg fills the kitchen.
- 1
Drop the pasta into a large pot of boiling salted water. Cook until 'al dente'; they should still have a slight bite as they will continue cooking in the oven. Drain.
- 2
In a pan, melt the butter. When it starts to foam, pour in the flour all at once. Whisk for 2 minutes without browning to cook the flour.
- 3
Gradually pour the cold milk onto the roux while whisking vigorously. Let it thicken over low heat until the sauce coats the back of a spoon. Season with salt, pepper, and nutmeg.
- 4
Mix the pasta, sliced ham, and two-thirds of the grated Comte into the béchamel. Pour everything into a baking dish and smooth the surface.
- 5
Scatter the remaining cheese over the top. Bake at 200°C until the crust is deeply golden and the sauce is bubbling around the edges.
Frequently asked questions
How do you get this dish right?
- Never rinse your pasta after cooking; the starch helps the béchamel stick to it.
- Use very cold milk on a hot roux to prevent lumps from forming.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheat in the oven to maintain the crispiness.
