Noodle gratin with Gouda and walnuts
Noodles baked with béchamel, Gouda and walnut kernels.
Active time25 min
Cooking30 min
Total1 hResting : 5 min
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Ingredients
- 40 g butter
- 500 ml whole milk
- 60 g walnut kernels
- 40 g wheat flour
- 350 g dried wheat noodles
- 150 g Gouda
Preparation
Preheat the oven to 200 °C. Part-cook the noodles following the timing on the packet, but drain them two minutes before the end: they will finish cooking in the oven. While they cook, grate the Gouda and roughly chop the walnuts.
60 g walnut kernels350 g dried wheat noodles150 g Gouda- saucepan
- colander
- grater
- knife
- oven
While the noodles are cooking, melt the butter in a saucepan. Add the flour and stir for one minute; gradually pour in the milk, whisking as you go. Cook for 5 minutes, then remove from the heat and add two thirds of the Gouda.
40 g butter500 ml whole milk40 g wheat flour- saucepan
- whisk
Mix the noodles, sauce and walnuts in a dish. Sprinkle with the remaining Gouda and bake for 20 minutes until browned. Leave to rest for 5 minutes before serving.
- dish
- oven
Allergens
- Gluten
- Milk
- Tree nuts
Composition to check for: Celery, Crustaceans, Eggs, Fish, Lupin, Molluscs, Mustard, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration