Swiss pasta gratin

Ingredients for 4 servings:

• 400 g pasta
• 300 g cheese (Emmental) in one piece
• 250 g ham, cooked
• 4 eggs
• 2 tbsp butter
• 2 tbsp flour
• 250 ml milk
• 2 tbsp breadcrumbs
• e.g. butter, for butter flakes
• Salt and pepper from the mill
• Water (salt water)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

refined and airy, fluffy with beaten egg whites

Cook the pasta according to the instructions. Grate the Emmental cheese. Cut the ham into strips. Separate the eggs and beat the egg whites until stiff. Make a roux with the butter and flour, gradually adding the milk while stirring. Melt 200g of the cheese in it over low heat. Let the sauce cool slightly, then stir in the egg yolks. Mix the sauce with the pasta and ham, season with salt and pepper, and pour into a baking dish. Carefully fold in the beaten egg whites. Spread the remaining cheese on top. Spread the butter flakes and breadcrumbs over the gratin. Bake at 220°C for about 25 minutes. Serve with a green salad.