Baked pasta with mushrooms and ham

Turn the oven on to 200 °C. Dice the onion, clean and slice the mushrooms, then dice the ham.

Bring 2 l of salted water to a boil in the large saucepan, then cook the 160 g of pasta 2 minutes less than the package says. Drain.

Melt half the butter (about 7 g) in the skillet over medium heat and sauté the onion for 3 minutes until translucent.

Add the mushrooms to the onion and cook them over high heat for 7 minutes, until their liquid cooks off. Add the ham, a little salt, some pepper and set aside.

Melt the rest of the butter in the medium saucepan over low heat, add the flour and whisk for 1 minute. Pour in the milk bit by bit, whisking, then add the nutmeg and cook 2 minutes until it thickens.

Off the heat, whisk the 16 cl of crème fraîche into the béchamel. Adjust the salt and pepper.

In the baking dish, mix the pasta, the onion, mushroom and ham mix, the sauce and half the shredded cheese. Spread the rest of the cheese on top.

Bake at 200 °C for 15 minutes, until the top is nicely golden and the gratin is bubbling.