Pasta Gratin with Comte Cheese and Ham

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.

• Prep time: 15 min
• Cook time: 30 min
• Difficulty: Easy
• Calories: 905
• Protein: 43 g
• Carbs: 92 g
• Fat: 40 g

Ingredients

• 400 g Dried Asian wheat and egg noodles, plain ( dry weight )
• 50 g Minimum butter sweet ( in small pieces )
• 50 g Wheat flour
• 750 ml Whole milk
• 150 g Comté cheese ( grated )
• 200 g Ham ( cut into strips )
• 1 pinch Nutmeg ( freshly grated )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Cooking the pasta

   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. Making the roux

   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. Making the béchamel

   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. Assembling the gratin

   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. Browning

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat in the oven to maintain the crispiness.