Monday, July 16, 2012

Gratin aux oeufs

This is a gratin I made on Saturday in honor of Bastille Day!

This is in the 9x9 pan and ingredients are as follows:

  • Half a box of pasta shells
  • 3 eggs
  • Milk
  • Gruyère cheese
  • Ham slices
  • Salt and pepper
  • Bouillon cubes
  1. Cook shells until al dente- this is important, if you overcook them they'll be too mushy after you put them in the oven
  2. In the meantime, whisk the eggs in a bowl and add milk so the mixture is at a 60:40 milk:egg ratio (more milk than eggs!)
  3. Crush the bouillon cube into powder and then add to mixture, add salt and pepper to taste
  4. Grate and add gruyère to milk/egg mixture (as much as desired, I used about half a wedge), saving some for later
  5. Add drained shells to buttered pan, then add egg mixture and cut-up pieces of ham. Stir, then add reserved gruyère on top.
  6. Place into oven @350 degrees Fahrenheit for 15 minutes. Increase temperature to 425 and cook an additional 10 minutes to bake the cheese on top into a nice crust
Let cool to edible-temperature and enjoy!

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