FRIJE

Name: Cornette gratin
Prep time: 15 min
Cook time: 15 min
Yield: 4 servings
Ingredients: 300 g of pasta; 250 g of pea; 300 g of cervelat; 150 g of mozzarella; 130 g of grated Gruyère cheese; 50 cl of vegetable broth; 20 cl of heavy cream; 30 g of soft butter; 40 g of breadcrumbs; 0.5 bunch of flat-leaf parsley; pepper (according to taste)

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Cornette gratin

This quick gratin brings together peas, cervelat sausage, and pasta, in short, everything we love! An incredibly easy preparation and a guaranteed success for the whole family.

Gratin Public

Course: Main course

Preparation time: 15 minutes

Cooking time: 15 minutes

Energy: 1032 kcal / serving

Instructions

1. Preheat the oven to 200°C (392°F).
Spread the cornettes and peas in the greased dish. Peel the cervelat sausages and cut them into slices about 5mm thick, mix half of them with the pasta, set aside the rest. Cut the mozzarella into small cubes, mix into the pasta with ¾ of the grated Gruyère cheese. Mix the broth and the half-and-half cream, season with pepper, pour over the gratin, place the remaining slices of cervelat on top.
2. Mix the butter and breadcrumbs, spread over the gratin with the remaining Gruyère cheese.
3. Cooking: about 30 minutes in the middle of the oven. Remove, roughly chop the parsley, sprinkle over the gratin.