Gratin with Bechamel Sauce
6 servings
40 minutes
Gratin with béchamel sauce is a refined dish of European cuisine that combines tender conchiglie pasta, aromatic ground beef, and fresh broccoli baked under velvety béchamel. This sauce, originating from French gastronomy, adds softness and a creamy texture to the dish, while Gouda and Parmesan cheese create an appetizing golden crust. The rich flavor is complemented by a spicy note of Dijon mustard and cayenne pepper. Gratin is perfect for a cozy family dinner or festive table due to its heartiness and harmonious taste. It is served hot, allowing all the nuances of melted cheese and herbs to unfold. This is a true culinary masterpiece that evokes warmth and comfort, providing gastronomic pleasure with every bite.
1
Chop the onion into small cubes and press the garlic through a press. Fry the onion in vegetable oil over medium heat for 5 minutes. Add the garlic and fry for another 1-2 minutes. Add oregano, herbs, and minced meat. Fry while constantly stirring and breaking up the meat for 2 minutes, adding salt to taste.
- Onion: 1 piece
- Garlic: 3 cloves
- Vegetable oil: 3 tablespoons
- Dried oregano: 2 teaspoons
- Ground beef: 550 g
- Salt: 1 teaspoon
2
Divide the broccoli into florets, cut into 4 pieces. Add to the minced meat, pour in 4 tablespoons of meat broth, simmer for 5 minutes, season with salt to taste. Transfer the minced meat with broccoli to a baking dish.
- Broccoli: 350 g
- Meat broth: 4 tablespoons
- Salt: 1 teaspoon
3
Boil the pasta according to the instructions on the package. Place the boiled pasta on top of the minced meat with broccoli.
- Conchiglie pasta: 200 g
4
For the sauce, melt the butter in a saucepan. Add flour and sauté for about 1 minute. Remove from heat. Gradually add 3 cups of milk, mixing thoroughly.
- Butter: 100 g
- Wheat flour: 5 tablespoon
- Milk: 750 ml
5
Place on the stove and boil for 2 minutes over medium heat, stirring. Then add mustard, grated Gouda cheese, cayenne pepper, salt, and boil for another minute. Remove from heat. The sauce should be slightly thicker than pancake batter.
- Dijon mustard: 2 teaspoons
- Gouda cheese: 150 g
- Ground cayenne pepper: to taste
- Salt: 1 teaspoon
6
Pour sauce over the pasta. Sprinkle with bread crumbs and Parmesan crumbs.
- Breadcrumbs: 50 g
- Grated Parmesan cheese: 50 g
7
Place in the oven and bake at medium temperature for 15-20 minutes. Let it sit for 5 minutes, then it's ready to serve!