Pasta, Vegetable and Raclette Gratin by @hervecuisine

43 min

4 servings

🍝

500 g

Cooked pasta

🥕

300 g

Vegetables

🧀

10

Raclette cheese slices

🧈

50 g

Butter

🌾

50 g

Flour

🥛

500 ml

Milk

🧂

Salt

⚫

Pepper

🫙

Nutmeg

  1. Cook
    • Vegetables

    Cook the vegetables for about 10 minutes in boiling water, then drain them.

  2. Melt
    • Butter
    • Flour
    • Milk

    Prepare the béchamel: melt the butter, add the flour, then gradually add the milk.

  3. Season
    • Salt

    Season the béchamel and let it thicken.

  4. Mix
    • Cooked pasta
    • Vegetables
    • Raclette cheese slices

    Mix the pasta, vegetables, béchamel and a few pieces of raclette together in a gratin dish.

  5. Cover
    • Raclette cheese slices

    Cover with the remaining cheese slices.

  6. Bake

    Bake for 20 to 25 minutes at 180°C, until the top is nicely golden.

Pasta, Vegetable and Raclette Gratin by @hervecuisine

43 min

4 servings

🍝

500 g

Cooked pasta

🥕

300 g

Vegetables

🧀

10

Raclette cheese slices

🧈

50 g

Butter

🌾

50 g

Flour

🥛

500 ml

Milk

🧂

Salt

⚫

Pepper

🫙

Nutmeg

Preparation Steps

  1. Step 1/6

    Cook the vegetables for about 10 minutes in boiling water, then drain them.

    🥕Vegetables
    🍲Saucepan

  2. Step 2/6

    Prepare the béchamel: melt the butter, add the flour, then gradually add the milk.

    🧈Butter
    🌾Flour
    🥛Milk
    🍲Saucepan
    🥄Whisk

  3. Step 3/6

    Season the béchamel and let it thicken.

    🧂Salt
    ⚫Pepper
    🫙Nutmeg
    🍲Saucepan
    🥄Whisk

  4. Step 4/6

    Mix the pasta, vegetables, béchamel and a few pieces of raclette together in a gratin dish.

    🍝Cooked pasta
    🥕Vegetables
    🧀Raclette cheese slices
    🍳Gratin dish

  5. Step 5/6

    Cover with the remaining cheese slices.

    🧀Raclette cheese slices
    🍳Gratin dish

  6. Step 6/6

    Bake for 20 to 25 minutes at 180°C, until the top is nicely golden.

    🍳Gratin dish

Composition

Ingredients

Types

Grains, Vegetables, Dairy, Spices

Ingredients

Cooked pasta, Vegetables, Raclette cheese slices, Butter, Flour, Milk, Salt, Pepper, Nutmeg

Notes

Cooked pasta (500 to 600 g, already cooked, rice or potatoes can be used instead), Vegetables (300 to 500 g, e.g. broccoli, carrots, mushrooms), Butter (for the béchamel), Flour (for the béchamel), Milk (for the béchamel), Salt (to season the béchamel, no amount given), Pepper (to season the béchamel, no amount given), Nutmeg (to season the béchamel, no amount given)

Allergens

Gluten, Milk

Dietetics

Dietary regimen

Pescatarian, Nut-Free, High-Protein, soy-free, Sugar-Free, Vegetarian

Calories

620 kcal

Macro nutrients

Protein: 26g, Carbohydrates: 60g, Fat: 32g, Fiber: 4g, Sugars: 7g

Nutritional Information

Minerals

Calcium: 420mg, Sodium: 780mg, Potassium: 500mg, Iron: 1.8mg

Vitamins

Vitamin A: 350µg, Vitamin C: 20mg, Vitamin B12: 0.9µg

Preparation

Time Information

Preparation

20 minutes

Cooking

23 minutes

Overall

43 minutes

Difficulty

Level

Easy (1/4)

Steps

6 steps

Equipments

Utensils

Gratin dish, Saucepan, Whisk, Knife

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Everyday, Family Gathering, Comfort Meal, Leftover Recycling

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Melty, Creamy, Golden, Crusty Top

Flavors

Cheesy, Savory, Buttery, Nutmeg

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 2-3 days (store in an airtight container,reheat thoroughly before eating), freezer : up to 2 months (freeze in an airtight container once fully cooled,thaw in the fridge before reheating)