Cheesy Pasta Gratin
This recipe works from a master recipe: how to make a classic white sauce, or cheese sauce. From that you can make any combination of gratins. A gratin is very useful in the repetoire of family cooking, as it can be made ahead and frozen if needed. Two requirements for busy family life. I love vegetable gratins, as the silky sauce transforms vegetables into something comforting and decadent. For my kids a cheesy pasta gratin is the winning formula and here are a few of our favourite combinations.
ingredients
1/2 tablespoon plain flour
1/2 tablespoon unsalted butter
150ml whole milk
2.5 tablespoons pasteurised cheddar cheese, grated
1/2 teaspoon Dijon mustard
method
Warm the milk in a pan, it shouldn't break even a bubble, it just needs to be warmed through and not cold from the fridge. Melt the butter over a medium heat, add the flour and stir to form a paste, or roux. Cook this out for 2 minutes, so that there is no taste of raw flour. Add the warm milk slowly stirring all the time, using a whisk to break up any lumps. Once the sauce has started to thicken and it is at a consistency you like, take it off the heat. Add Dijon mustard and 2 tablespoons of the grated cheese to stir into the sauce. Reserve 1/2 a tablespoon of the grated cheese to sprinkle on top of the finished gratin before baking.
flavour combinations
Cheesy Broccoli and Cauliflower Gratin
To the master recipe add
4-6 broccoli florets, depending on size
4-6 cauliflower florets, depending on size
Preheat the oven to 180°C. Cook the broccoli and cauliflower florets in boiling water until just cooked, then fold the florets through the basic cheese sauce. Pour into an ovenproof dish, a ramekin dish makes a great portion size; then sprinkle with the remaining cheese. Place in the oven for 15 minutes until bubbling. Cool and serve.
Cheesy Pasta and Tomato Gratin
To the master recipe add
100g cooked pasta
6 cherry tomatoes, chopped
Or, 2 tinned plum tomatoes, drained of any liquid and chopped
Preheat the oven to 180°C. Cook the pasta in boiling water until just cooked following the packet instructions. Don’t over cook as the pasta will cook further in the oven. Gently fold the cooked pasta and tomatoes through the sauce. Pour into an ovenproof dish, a ramekin dish makes a great portion size, then sprinkle with the remaining cheese. Place in the oven for for 15 minutes until bubbling. Cool and serve.
Cheesy Salmon and Pasta Gratin
To the master recipe add
100g cooked pasta
25-50g salmon
1 teaspoon olive oil
Oven proof dish, a ramekin dish makes a great portion size
Preheat the oven to 180°C. Cook the pasta in boiling water until just cooked following the packet instructions. Cook the salmon, I brush with olive oil and bake in the oven for 5-6 minutes (depending on the thickness of the fillet), or until cooked. Set aside to slightly cool and then flake being careful to remove any bones. Gently fold the cooked pasta and salmon through the sauce. Pour into an ovenproof dish. Then sprinkle with the remaining cheese; place in for 15 minutes until bubbling. Cool and serve.