Ingredients
-
1 3/4
-
1 1/2
-
3/4
-
1/2
-
1 1/2
-
3/4
-
2
-
2
-
2
-
1/2
-
2
-
-
-
-
Directions
Pepin’s Penne, Ham and Vegetable Gratin, I have fallen in love with Jacques Pepin His recipes, whether complicated or incredibly simple, like this one, always turn out perfect I’ve tweaked it a little (forgive me, Jacques) to satisfy my teenager, who has requested this for her birthday dinner It’s easy, inexpensive, and very satisfying A real comfort food for us, This dish invites you to experiment with vege combinations No zucchini this time of year, so I subbed red bell peppers, onion, and mushrooms for the zucchini and corn Sauteed them before adding DH thought the the sauce needed more cheese Overall, a very nice, very pretty main course Thanks for sharing!, This dish invites you to experiment with vege combinations No zucchini this time of year, so I subbed red bell peppers, onion, and mushrooms for the zucchini and corn Sauteed them before adding DH thought the the sauce needed more cheese Overall, a very nice, very pretty main course Thanks for sharing!
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Steps
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1
Done
|
Boil About 2 Quarts of Water. Add Penne and Cook About 12 Minutes Until Al Dente (slightly Firm). Drain and Cool Under Cold Water. |
|
2
Done
|
Put Cooked Penne Into a Large Bowl and Stir in the Ham, Corn, Peas, Zucchini and Cheese. |
|
3
Done
|
Make the White Sauce: |
|
4
Done
|
Melt Butter in Saucepan, Add the Flour, and Whisk It Together Until Smooth. |
|
5
Done
|
Add the Milk and Bring to a Boil, Stirring a Bit. the Sauce Should Thicken. |
|
6
Done
|
Remove the Pan from the Heat and Stir in the Cream. Let It Cool Until Lukewarm. |
|
7
Done
|
Heat the Broiler. Add the Sauce to the Penne and Vegetables, and Place in a Shallow Baking Dish That Can Hold About 6 Cups. |
|
8
Done
|
Sprinkle Parmesan Cheese on Top. |
|
9
Done
|
Broil About 4 Inches from the Heat Until the Top Is Lightly Browned (about 6 to 8 Minutes). |
|
10
Done
|
Serve Immediately. |
|
11
Done
|
Note: Pepin Says You Can Make This Ahead of Time Up to Adding the Parmesan. It Will Keep, Covered, at Room Temperature For a Few Hours, or Up to a Day in the Fridge Before Finishing in the Oven, So It's a Great Make-Ahead Dish. If Refrigerated, Just Bring It Back to Room Temp and Bake at 425 For About 30 Minutes. |
|
12
Done
|
Second Note: Don't Let This Sit in the Oven After It's Finished or It Will Become Gooey. |
