French culinary dish "Gratin" (gratin) with an appetizing crust is usually sprinkled with cheese and croutons, and in some cases poured with milk sauce "Bechamel".
It is necessary
- - 1.5 liters of milk;
- - 90 g flour;
- - salt;
- - 150 g of Gruyere cheese;
- - 500 g pasta (horns, shells);
- - 120 g butter;
- - freshly ground pepper;
- - nutmeg;
- - 600 g of thick creamy fresh;
Instructions
Step 1
Pour milk into a saucepan, add 3 teaspoons of salt. Add the grated nutmeg (finely grate 30 times) and pepper (about 10 mill turns).
Step 2
Bring milk to a boil over high heat. Pour pasta into boiling milk and cook for about 2 minutes. Place the pasta in a colander in a bowl and collect the milk.
Step 3
Melt butter in a saucepan and add flour. Stir well with a broom. Pour the cooled milk into the flour, stirring constantly, bring to a boil. Then remove the pan from the heat.
Step 4
Stir gently and add crème fraîche into the milk mixture. Add pasta, mix thoroughly with a spatula. Fill a casserole dish with this mixture.
Step 5
Grate Gruyere cheese - 3/4 pieces. Cut the remaining cheese into thin slices. Sprinkle grated cheese over the casserole. Arrange the cheese slices evenly on top. Bake in an oven preheated to 180 ° C for 30 minutes.
Step 6
Fresh cream can be made at home. Pour 250 ml of fresh or pasteurized cream into a saucepan, heat to warm temperature over low heat. Pour the cream into a clean jar with a lid and cool to room temperature. Add 2 tablespoons fresh kefir (buttermilk) at room temperature. Stir and cover, leaving at room temperature for 24 hours. Stir the crème fraîche with a spoon, cover and refrigerate for another 12 hours to make it even thicker.
