Pasta, ham, and vegetable gratin

(from culinarysarah’s recipe box)

My mother loved gratins, and leftover meat and cold cuts always found their way into our pasta, usually along with zucchini or peas. I have made gratins for my family through the years. The gratin can be made ahead, sprinkled with Parmesan, and kept, covered, at room temperature for a few hours or refrigerated for up to a day before it is finished in the oven. If refrigerated, bring back to room temperature and bake on a cookie sheet for about 30 minutes in a 425-degree oven until heated through and lightly browned on top. Do not try to keep the cooked gratin in a warm oven for more than 10 to 15 minutes, or the pasta will swell up in the liquid and become gooey.

Source: Jacques Pepin, Fast Food My Way

Serves 4 people

Categories: entrees, pasta

Ingredients

  • 1 3/4 cups pasta shells or penne, about 5 ounces
  • 1 1/2 cups cooked ham, diced, about 7 ounces
  • 3/4 cup corn kernals
  • 1/2 cup peas, fresh or frozen
  • 1 1/2 cups zucchini, cubed
  • 3/4 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 3/4 cup grated Swiss cheese
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1/2 cup heavy cream
  • 2 tablespoons freshly grated Parmesan cheese

Directions

  1. Bring about 2 quarts salted water to a boil in a large saucepan. Add the pasta, stir well, and return to a boil. Boil, uncovered, until cooked but still slightly firm, or al dente, about 12 minutes. Drain, cool under cold running water, then drain again. (You will have about 3 cups.)

  2. Put the cooked pasta in a large bowl and stir in the ham, corn, peas, zucchini, salt, pepper, and Swiss cheese.

  3. For the white sauce: Melt the butter in a saucepan, add the flour, and mix it in with a whisk. Add the milk and bring to a boil, stirring occasionally with the whisk, especially at the edges of the saucepan. The sauce should thicken. Remove the pan from the heat, and mix in the cream. Let cook to lukewarm.

  4. Heat the broiler. Combine the sauce with the pasta mixture in the bowl and transfer to a gratin dish or shallow baking dish with about a 6-cup capacity. Sprinkle the Parmesan cheese on top.

  5. Broil about 4 inches from the heat source for 6 to 8 minutes, or until bubbly hot and the surface is lightly browned. Serve immediately.

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