The ham-comté gratin shells are regressive, comfortable, childish. They reassure and embrace evenings with low morale. The ham and Comté shellette gratin is good. Is it dietary? Whatever.

The ultimate family dish

If you clicked on this recipe it’s because you need and want it. So, we don’t skimp on the béchamel , Comté and ham . Fat, that's life ! Better still, it brings people together: the gratin of shells with ham and Comté is the family dish par excellence.

Economical and gastronomic

Economical, to succeed, all you need to do is choose the right products and it is for this reason that we invite you to choose this Haute-Saône pork ham raised without antibiotics, fed with flax seeds, processed without nitrite salt or this Comté 18 months from the Napiot house. As for the creamery, the butter and cream from Lehmann will work wonders. For pasta, choose high quality shells or macaroni and make sure to cook al dente . Don't forget that the gratin should be baked for another 20 minutes, topped with a creamy béchamel sauce.

Ingredients

For 4 people

• 600 g shell pasta or macaroni
• 200 g grated Comté cheese
• 100g ham cooked in a cloth without nitrite salt
• 40 g of wheat flour
• 40 g Lehmann churned butter
• 20 cl of Lehmann raw crème fraîche
• 60 cl of semi-skimmed milk
• 1 pinch of ground nutmeg
• Salt
• Mill pepper

Preparation

1. Bring a large pot of salted water to a boil. Cook the pasta in this water for the indicated time. Once cooked al dente , drain in a colander. Drizzle with very cold water to prevent the pasta from cooking. Reserve. At the same time preheat your oven to 200°C .
2. Cut your slices of ham into small square pieces.
3. In a saucepan, make a roux . Melt the butter then add the flour while stirring until it forms a homogeneous dough. Then pour in the milk while continuing to stir until the béchamel sauce thickens. Season with salt, pepper and nutmeg to taste. Mix 100g of grated Comté cheese and the cut ham with the béchamel sauce. Add the cream and mix. Add the pasta and mix.
4. In a gratin dish, pour the pasta and the sauce . Sprinkle the top with 100g of grated Comté cheese. Bake the gratin dish for 20 minutes at 200° C to obtain a crunchy and golden gratin.

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