Posts Tagged ‘gratin’

Gratin with Bechamel Sauce

May 30th, 2011 Leave a reply »

Gratins are not only very tasty for anyone who loves cheese; but they are also great for making a dish out of any left-over: pieces of ham, chicken, veggies – anything you want, you can add to a gratin. This recipe includes mushrooms & onions, but you can simply make it with pasta and it will still taste great. Gratin with Bechamel Sauce is originally a French dish – I’ve actually heard someone call it “French Mac-n-Cheese” – but it’s also commonly made in other Mediterranean cuisines, like Lebanese.

Preparation time: 30min
Baking time: 30min

Servings: 8


Ingredients: 400g of pasta (penne, bowtie, seashell), optional: 200g of mushrooms, 1 medium-sized onion, 200g of cooked ham or chicken, 2 tablespoons of vegetable oil
bechamel sauce: 4 cups of milk, 3 tablespoons of flour, 50g of butter, 350g of cheese (swiss or cheddar)

Preparation Phase:

1. In a large pot, bring water to boil, enough to cover the pasta and cook the pasta thoroughly. Then drain and put the pasta aside
2. Wash 200g of mushrooms and peel 1 medium-sized onion. Cut the mushroom in slices and chop the onions into small pieces
3. In a small skillet, heat 2 tablespoons of vegetable oil. When hot, add the onions and mushrooms. Heat and turn until brown

While the pasta is cooking, let’s start making the béchamel sauce:
1. First shred 350g of swiss or cheddar cheese. Reserve 2/3 of the cheese for the sauce and 1/3 as topping
2. In a pot, heat 50g of butter over medium-low heat
3. Once melted, little by little add 3 tablespoons of flour, while stirring continuously
4. Heat 4 cups of milk in the microwave. When hot, add the milk to the pot one cup at a time. Do not stop stirring
5. Once all the milk has been poured, place a handful of cheese in the pot, keep stirring. Only once the cheese has melted, add another handful of cheese to the pot, continue stirring. Do this until 2/3 of the cheese has been used
6. Add salt & pepper and reduce the heat to low

Baking Phase:

1. Preheat the oven at 350F
2. In a large oven pan, place the pasta at the bottom, then layer in the sautéed mushroom & onions, and finally add 200g of cooked ham or chicken on top
3. Pour the béchamel sauce to cover the layers
4. Add on top the remainder of shredded cheese
5. Place the pan in the oven and bake for 25min. Then place the oven on broil for 5 min so that the top becomes crispy

Serve warm.