Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, pastichio au gratin. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Pastichio Au Gratin is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Pastichio Au Gratin is something that I have loved my whole life. They’re fine and they look fantastic.
See great recipes for Pastichio Au Gratin, Savory Pastichio too! A different version of the Classic Pastichio recipe, no ground beef is added. (παστίτσιο, Pastichio). Although the Greeks did not invent pasta, they have been consuming similar foods since ancient times.
To begin with this recipe, we have to prepare a few components. You can cook pastichio au gratin using 17 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Pastichio Au Gratin:
- Take 1 package Turbular Pasta medium size
- Make ready 2 Eggs
- Take 2 cups Ham chopped
- Take 1 cup Bacon (optional)
- Make ready 1 1/2 cup Baby Carrots
- Prepare 1 1/2 cup Peas
- Make ready 1/2 cup boiled Pasta water
- Get 2 teaspoons Cinnamon
- Take Salt
- Prepare Pepper
- Take Bechamel Sauce:
- Get 4 cups Milk
- Take 5 tablespoons All Purpose Flour
- Prepare 4 tablespoons Cooking Butter
- Get Salt
- Take 1 Egg
- Get Nutmeg (optional)
Tender, fluffy potatoes are bathed in a rich and creamy cheese sauce, then baked in a hot oven until bubbly and crisp. Pastitsio is a type of Greek pasta dish prepared with a mix of lamb nad or beef then spiced with cloves and cinnamon cooked in tomatoes and red wine. Add the half-and-half, shallots, garlic, thyme and nutmeg to a medium. Learn how to make this creamy, cheesy casserole—a favorite all year long.
Instructions to make Pastichio Au Gratin:
- Boil Pasta for about 20 minutes…drain, but keep about 1/2 cup of the water to add into the Pasta mix, then set aside to cool for about 15 minutes. In the meantime start the Bechamel sauce by first adding in the Butter and then the Flour. While stirring add in the Milk Salt, Pepper, Egg, Nutmeg and stir continuously.
- By now the Pasta has cooled off, add in the ingredients along with a 1/2 cup of Pasta water that was set aside, and 1/2 of the Bechamel sauce and mix. Top Pasta with some Cinnamon, butter, and the rest of the Bechamel Sauce, Pre-heat oven at 200 degrees for 1 hour. Let cool before cutting.
This au gratin potatoes recipe makes the best au gratin potatoes I have had yet. Perfect Potatoes au Gratin, made with thinly sliced potatoes in a cheesy dreamy cream sauce. Hello Scalloped Potatoes, meet the best, perfectly cheesy, Potatoes au Gratin, evah. Is there even such a thing as "bad" potatoes au gratin? I really don't think there is.
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