Cyril Lignac reveals the recipe for his must-have gratin with ham and pasta

Cyril Lignac reveals the recipe for his must-have gratin with ham and pasta

Cyril Lignac knows this: to please the French, you need to go back to basics. At the beginning of the pandemic, the chef made a crazy bet: cook live on M6 with viewers and a few guests. It was a success from the first broadcast. And for a few weeks. The program of the show includes simple and effective recipes loved by the whole family.

Recipes completed include chocolate mousse, dauphinois casserole, Caesar salad… and pasta casserole!

Preparation: 15 minutes

Preparation: 40 minutes

Ingredients for 4 persons:

  • 200 g shells
  • 20 g butter
  • 15 g flour
  • 20 ml milk
  • 100 g white ham
  • 50g Emmental
  • Salt
  • Pepper

Stages of preparation

Step 1

Prepare the bechamel: Melt the butter in a saucepan. Add flour and stir with a wooden spoon. Pour the milk in a trickle, stirring constantly, then simmer for about 10 minutes, stirring regularly. Add salt and pepper.

2nd step

Boil the pasta al dente in a saucepan of salted boiling water. Drain. Preheat oven to 210° (floor 7).

Step 3

Place the pasta in a gratin dish, add the sliced ​​ham and bechamel, then toss. Sprinkle with grated Emmental cheese, then bake and leave to brown for about 15 minutes. Serve hot.

A little practical and tasty advice:

You can replace bechamel with 15 ml of liquid cream.

Also: This sweet and exotic recipe from Top Chef star Philippe Etchebest will impress your guests!