Autumn is FINALLY HERE!! And what better way to celebrate, than to stuff oneself silly with a generous serving of Creamy Cheesy Pasta Gratin – the perfect side for just about any meat or fish dish! No other season brings me as much joy as autumn (though Christmas is my favorite holiday, with Halloween coming in a close second)!! The crisp and cool air, beautiful fiery leaves, and delicious food (pumpkin, persimmon, chestnuts, and sweet potatoes) are all just a few examples of what make autumn for me, the number one season of the year! I’m more than relieved that the grueling, humid, sweaty summer weather has passed!
On top of that, this is the season where comfort food steps back in and takes center stage! I’m a huge fan of comfort food, and so is the rest of my family! Heavier soups, hearty stews, piping-hot baked casseroles, cheese fondues, raclette, roasted bone marrow, foie gras and gratinated dishes – to name a few – offer warmth and great satisfaction during cooler times. This provides the perfect excuse to indulge, as a means of protecting oneself from the eventual onset of the even colder winter weather.
While living in France for 7 years, cheese and bechamel sauces were common ingredients found in a lot of the cuisine I learned to cook. When it comes to creamy, cheesy dishes, the French, and of course the Swiss, take “comfort” to a whole new level. This Creamy Cheesy Pasta Gratin is easy to make, and sure to keep your autumn/winter belly satisfied! A wonderful side dish, it can also easily be enjoyed as a main, accompanied by a side salad.
So here is to the start of AUTUMN! BON APPETIT and I hope you enjoy this dish as much as my children did!
RECIPE:
SERVES 6 (as a side dish):
PASTA:
300 gms short pasta (ie. Penne, fusilli, gemelli…)
3 liters of water
2 tsp salt
BECHAMEL SAUCE:
50 gms butter
50 gms flour
600 ml milk
35 gms parmesan cheese (finely grated)
¼ tsp nutmeg
Salt and pepper to taste
FINAL ASSEMBLY / TOPPINGS:
½ cup chopped bacon (around 6 slices)
½ cup panko breadcrumbs
1 cup grated gruyere cheese
Other suggested toppings/inclusions:
- ½ chopped yellow onion – sauteed together with the bacon
- Parisian mushrooms – sautéed in butter and bacon oil prior to assembly
METHOD
1) Pre-heat oven to 220 degrees Celsius (I use a fan-forced convection oven). Lightly grease a baking dish (I used a 25 cm x 18 cm dish) and set aside.
2) Bring water and salt to a boil. Add pasta and cook according to package instructions. Drain and set aside.
3) While boiling pasta, heat chopped bacon over medium heat until cooked through and reserve. OTHER SUGGESTED TOPPINGS: If you wish to add onion to the dish, this is the time to add it in, together with the bacon. If mushrooms are added, remove the onions and bacon first, and sauté the sliced mushrooms in the bacon grease, along with an additional knob of butter.
4) Prepare the bechamel sauce by melting butter. Add the flour and continue to stir for a good 1-2 minutes over low-medium heat, allowing the flour to cook through.
5) Gradually pour the milk into the flour-butter mixture in thirds, until the mixture thickens. Add nutmeg and salt / pepper to taste, along with the grated parmesan cheese.
6) Mix 2/3’s of the bechamel sauce into the strained pasta, together with the bacon bits (onions and mushrooms – if added) and pour into the baking dish. Drizzle remainder of the bechamel sauce on top of the pasta.
7) Sprinkle grated gruyere cheese over the pasta, topped at last with the breadcrumbs. This adds a delightful crunch to the overall creamy texture.
8) Place in oven and bake for around 20-25 minutes, depending on the intensity of your oven. The top of the gratin should look an even golden-brown, with heavenly cheese bubbling up from around the sides.
I hope you enjoy this autumnal / wintery dish, and please let us know if you enjoyed it in the comments below! Alternatively, snap a photo of your creation and please tag us in Instagram: @universal_moms! We hope to see some of your creations soon!
Bon Appetit! En Guete! Buon Appetito! Guten Appetit! Itadakimasu!
Gastronomically yours,
Pia
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