A comforting classic where tender pasta is enveloped in creamy béchamel sauce and topped with golden melted cheese. This generous gratin will delight the whole family with its soft, velvety texture and crispy cheese crust, making it perfect for dinner with friends or family.
⏱️60 min
📊Easy
👥4 servings
🍽️Main
vegetarianbudget-friendlyfamilyréconfortant
Ingredients
400 gpasta (penne or rigatoni)
60 gbutter
60 gflour
750 mlwhole milk
200 ggrated cheese (Gruyère or Emmental)
1 pièceonion
1 pincéeground nutmeg
à goûtsalt and pepper
50 gbreadcrumbs or additional grated cheese
Instructions
1PREHEAT THE OVEN: Set your oven to 200°C (thermostat 6-7) and let it preheat for at least 10 minutes. Position the rack in the middle of the oven for even cooking. This temperature will allow the gratin to brown beautifully without burning the surface while the pasta cooks through completely.
2COOK THE PASTA: Fill a large pot with salted water and bring to a vigorous boil. Add the pasta and cook for 2 minutes less than the time indicated on the package so it remains slightly al dente. Drain gently in a colander without rinsing so it retains its starch. Transfer to a mixing bowl and set aside.
3PREPARE THE BÉCHAMEL: Melt the butter over medium heat in a heavy-bottomed pan. Peel the onion and pierce it with a clove, then plunge it into the butter to infuse subtle flavor. Sprinkle the flour in a fine rain while stirring constantly with a wooden spoon to create a smooth, blonde roux for 2-3 minutes without letting it brown.
4INCORPORATE THE MILK: Pour the milk gradually while whisking vigorously to prevent lumps from forming. Continue whisking until you obtain a smooth, homogeneous sauce. Let it thicken over medium heat for 8 to 10 minutes, stirring regularly until the béchamel coats the spoon and becomes creamy and velvety. Remove the onion and season with a generous pinch of nutmeg, salt, and pepper to taste.
5ASSEMBLE THE GRATIN: Pour about one-third of the béchamel into the bottom of a buttered gratin dish measuring 20x30 cm. Spread half of the cooked pasta evenly. Pour half of the remaining béchamel, then add the rest of the pasta. Finish by pouring the last third of béchamel. Sprinkle generously with grated cheese and a little breadcrumbs to create a golden crust during baking.
6BAKE THE GRATIN: Place in the oven for 30 to 35 minutes until the top is golden and crispy and small bubbles rise around the edges. The cheese should be dark golden and crispy. Remove from the oven and let rest for 5 minutes before serving so the gratin holds together well. Verify that the pasta is tender throughout by testing with a fork.