Gratin With Pasta and Peas

"A nice gratin - perfect for using up leftover pasta and peas (or other vegetables of your choice)."
 
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Ready In:
1hr
Ingredients:
14
Yields:
1 gratin
Serves:
5
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ingredients

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directions

  • Melt the butter in a sauce pan at medium heat.
  • Sprinkle the flour into the pan, stirring as you go.
  • Add the milk a little at a time - whisking constantly - and bringing "the sauce" up to boiling each time you have added milk.
  • When you have added all the milk - and you have a thick white sauce - turn off the heat and add the basil, thyme, nutmeg, salt and pepper.
  • Let the sauce cool down a little, whilst you prepare the other ingredients.
  • Cook the pasta and the peas and drain them carefully.
  • Divide the eggs.
  • In a mixer beat the egg whites until stiff.
  • Stir the egg yokes into the sauce one at a time whisking between additions.
  • Add the baking powder to the sauce.
  • Gently stir half of the egg whites into the sauce.
  • Add the rest of the egg whites and "fold" them very carefully into the sauce.
  • Butter an oven proof dish that is large enough to allow the gratin to rise to twice its size in the oven.
  • Sprinkle the bottom and sides of the oven proof dish with some of the dried breadcrumps.
  • Pour the gratin mixture into the oven proof dish.
  • Sprinkle the rest of the dried breadcrumps on top of the gratin and spread little lumps of butter evenly across the top.
  • Bake the gratin for about 30 minutes at 375 degrees F (190 degrees C).

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RECIPE SUBMITTED BY

Thank you for visiting my profile :0) I'm Danish and live with my English husband and our 3 year old son in the center of Copenhagen, Denmark. I work in IT and apart from cooking (preferably healthy and low-fat) vegetarian food and baking bread some of my favorite interests are archaeology, history and music/singing. <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">
 
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