Gratin de pâtes au jambon – Baked Pasta with Ham and Cheese Recipe
This French pasta baked in a creamy cheese sauce with pieces of ham is a classic quick family lunch dish. For French children it’s a bit like the equivalent of our noodles with cheese – simple, filling and very cheesy. The top of the bake is golden and slightly crispy, while inside there is soft pasta in sauce.
This gratin de pâtes is a French-style comfort food classic: tender pasta baked in a rich, creamy cheese sauce with pieces of ham and a golden, slightly crispy top. It’s simple to make, loved by children and adults alike, and perfect when you need a warming, satisfying meal from the oven.
Chef's tips
Undercook the pasta slightly so it doesn’t become mushy during baking. When making the sauce, add the milk gradually and whisk constantly to avoid lumps – a smooth béchamel is the base of a good cheese sauce. Use a cheese that melts well and don’t skip the short resting time after baking; it helps the gratin set and makes serving easier.
How to serve
Serve the gratin straight from the oven in the baking dish, with a big bowl of green salad and a sharp vinaigrette on the side. It’s ideal for a quick weekday dinner, for feeding a group of hungry kids, or as a cozy weekend meal with a glass of white wine.
Ingredients
- pasta short, e.g. fusilli, penne - 300 g
- cooked ham cut into strips or cubes - 150 g
- yellow cheese grated, well-melting - 180 g
- milk - 300 ml
- 30% cream - 100 ml
- butter - 30 g
- wheat flour - 2 tablespoon
- Dijon mustard optional, for the sauce - 1 teaspoon
- nutmeg grated, optional - 0.25 teaspoon
- salt for cooking the pasta and for the sauce
- black pepper to taste
Preparation
- Cook the pasta in plenty of salted water for 1–2 minutes less than stated on the package so it stays slightly firm; drain and set aside.
- In a saucepan, melt the butter over medium heat, add the flour and stir for 1–2 minutes until a smooth paste forms and foams lightly but does not brown.
- Gradually pour in the milk, whisking vigorously to avoid lumps, and cook for 3–4 minutes until the sauce thickens to the consistency of a thin custard.
- Add the cream, mustard, nutmeg, a pinch of salt and pepper, stir and cook for another 1–2 minutes.
- Add about 2/3 of the grated cheese, stirring until it is completely melted and the sauce is smooth and very cheesy; taste and adjust the seasoning if necessary.
- Transfer the cooked pasta to a large bowl, add the chopped ham and pour over the hot cheese sauce, mixing thoroughly but gently.
- Transfer everything to a greased baking dish, smooth the top and sprinkle with the remaining cheese.
- Bake in an oven preheated to 190°C for 15–20 minutes, until the cheese on top has melted and nicely browned.
- After removing from the oven, let the gratin stand for 5–10 minutes so it firms up slightly and is easier to cut and serve.
Storage
Store leftovers covered in the fridge for up to 3 days. Reheat in the oven or microwave, adding a splash of milk or cream if the pasta seems too dry.
This is one of those dishes I make when I want something very simple and very comforting – I throw in whatever short pasta I have in the cupboard and usually a mix of cheeses from the fridge. It always disappears from the dish faster than I expect, and the crispy, cheesy top is everyone’s favorite part.
