Real Macaron Gratin
6 servings
45 minutes
The true macaroni gratin is the embodiment of French gastronomic elegance, simplicity, and depth of flavor. This cozy and hearty recipe originates from the traditions of French cuisine, where pasta is combined with dairy products and cheese to create a delicate, velvety texture with a crispy golden crust. Gruyère, with its nutty notes, perfectly complements the creamy base of the dish, while breadcrumbs add an appetizing crunch. The gratin can be served as a main dish or a side to meat and vegetable dishes, and its rich flavor makes any lunch special. Baked macaroni soaked in milk and cream reveal their potential by creating a harmony of textures and aromas that will captivate any gourmet's heart.
1
The day before, boil the pasta in a large amount of salted water (time indicated on the package). Drain through a colander and rinse under cold water. Transfer to a deep bowl, pour in milk, and cover with plastic wrap.
- Pasta: 600 g
- Milk: 1 l
2
The next day, preheat the oven to 180 °C.
3
Drain the milk from the pasta, leaving 100 ml. Transfer to a deep bowl, add 100 ml of milk, cream, 80 g of grated cheese, salt, and pepper. Mix well.
- Milk: 1 l
- Cream: 300 ml
- Grated Gruyere cheese: 140 g
- Salt: to taste
- Freshly ground black pepper: to taste
4
Grease a deep baking dish with butter and sprinkle with 30 g of breadcrumbs. Place the pasta in the dish, flatten it out, and sprinkle the surface with the remaining grated Gruyère cheese and breadcrumbs. Cut the remaining butter into small cubes and distribute them on top of the pasta.
- Butter: 60 g
- Breadcrumbs: 90 g
- Grated Gruyere cheese: 140 g