undefined - 10 MINS
Coquillettes gratin with truffled ham
A gratin with wintry notes.
Preparation: 10 mins
Season: Autumn/Winter
Ingredients
Number of People
10
8
slices of truffled ham
250
g Reblochon cheese
75
g flour
75
cl whole milk
75
cl crème fraîche
5
egg yolks
Nutmeg
Olive oil
Salt
Pepper
Recipe
1
Preheat the oven to 180°C.
2
The Pasta
- Cook in boiling salted water for 8 minutes until firm and melting.
- The cream: Melt the butter in a saucepan, then add the flour all at once and whisk firmly to blend.
- Pour in the milk and cream a little at a time, beating constantly.
- Add the salt, pepper and nutmeg while continuing to stir over low heat until the sauce becomes creamy
- Off the heat, stir in the egg yolks.
3
The Garnish
Cut the truffled ham and Reblochon cheese into strips.
4
Plating
- Mix the pasta and sauce, then pour half into a buttered or oiled gratin dish.
- Then add half the Reblochon cheese and cover with the remaining ham mixture.
- Top with the last slices of Reblochon cheese and bake for 15 minutes, until the dish is nicely golden and bubbling.
