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Noodle gratin with Emmental and walnuts

Noodle gratin with Emmental and walnuts

  • Gratin
  • Oven-baked

Noodles baked with béchamel, Emmental and walnut kernels.

Active time25 min

Cooking30 min

Total1 hResting : 5 min

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Ingredients

  • 40 g butter
  • 150 g Emmental
  • 500 ml whole milk
  • 60 g walnut kernels
  • 40 g wheat flour
  • 350 g dried wheat noodles

Preparation

  1. 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 Emmental and roughly chop the walnuts.

    150 g Emmental
    60 g walnut kernels
    350 g dried wheat noodles
    • saucepan
    • colander
    • grater
    • knife
    • oven

  2. 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 Emmental.

    40 g butter
    500 ml whole milk
    40 g wheat flour
    • saucepan
    • whisk

  3. Mix the noodles, sauce and walnuts in a dish. Sprinkle with the remaining Emmental and bake for 20 minutes until browned. Leave to rest for 5 minutes before serving.

    • dish
    • oven

Allergens

  • Gluten
  • Milk
  • Tree nuts
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

Noodle gratin with Emmental and walnuts