What makes this recipe a “French Style” Macaroni Gratin?

Known in French as “Gratin de Macaronis”, this staple French dish is a winter favorite amongst most families. And like virtually all popular French recipes, many home cooks have their own twists on it – adding vegetables, herbs, and spices. But the most popular version of this recipe is this one, made with a Béchamel sauce, bacon bits (known as “lardons”), Gruyère cheese and topped with breadcrumbs. 

The Béchamel Sauce

The most French detail of this dish is the making of the sauce, consisting of a quick Béchamel – one of the classic French “mother sauces”. Béchamel is a white sauce that begins with a roux (butter and flour), to which milk in whisked in, to create a thicker sauce. It’s incredibly creamy and acts as a great base sauce in many French gratins (ie. Cauliflower Gratin) or to top off Croque-Monsieurs.  

For making a béchamel, I usually use a ratio of 2 cups (500ml) 2% or whole milk for about 50g of butter and about 50g of flour. I sometimes use a little less or a little more flour and butter, if I want the sauce to be lighter or thicker. For this recipe, I choose to use less butter and flour to create a lighter bechamel – since it will then be combined with pasta, bacon and breadcrumbs.

The quick Béchamel is then spiked with nutmeg, Dijon mustard and Gruyère cheese to create a rich sauce with typical French flavor. 

If you’ve never made Béchamel sauce before, don’t fret. It is a simple process. Simply follow the instructions and step-by-step photos for assistance. 

The Pasta: Macaroni

This dish is typically made with macaroni pasta, but you can of course opt for another type of short pasta if you want: penne, rigatoni, fusilli, elbow pasta, etc. Cook the pasta according to the instructions on the box. And make sure you salt the pasta water generously before adding the pasta in.

You can cook the pasta up to 3 days ahead and store them in an airtight container in the fridge. This is also a great recipe to use up leftover pasta. 

“Lardons” or Bacon Sticks

In France, home-cooks commonly use “lardons” for this recipe. Lardons are pieces of thick, smoked bacon sliced into matchsticks. They can be found in any grocery store in France but are much harder to find in North America. So, to make your own, cut bacon strips into ¼” (0.65cm) thick sticks and cook them slowly over medium heat until they have rendered out most of their fat. But don’t go overboard. You want the “lardons” to be cooked but with a tender bite – not as crisp as store-bought bacon bits.

The Cheese: Gruyère or Emmental

Be sure to use a hard Swiss-made cheese such as Gruyère or Emmental – both of which should bear an AOP (Appellation d’Origine Protégée) seal. This sign on the label shows the cheese was made according to strict government mandated rules and quality standards. In France, Gruyère cheese is very easy to find in all grocery stores, already pre-grated into small packages. In Canada/US, I liked to buy a block of it and grate it myself.

Gruyère and Emmental cheeses are subtly salty with lovely nutty notes. They both melt beautifully and create a rich, creamy sauce for this recipe. They are pricier than cheddar, but really make a big difference for this recipe.

The Breadcrumbs

For the breadcrumbs, I highly recommend you make your own, if you have stale bread on hand. You can simply grate it by hand with a cheese grater or by pulsing it in a food processor. Otherwise, you can opt for store-bought breadcrumbs. Just make sure they are salt-free and with no seasoning. We will be stirring the breadcrumbs with parmesan, so they don’t need extra flavoring, or the dish may end up too salty.

Can I prepare this dish in advance?

Yes. You can cook the pasta up to 3 days ahead and store them in an airtight container in the fridge. You can make the Béchamel sauce in advance, up to 1 day ahead before using it. After making the sauce, transfer it into a bowl and cover it with a plastic film that touches the surface of the sauce, so no skin forms on top. Let it cool completely to room temperature and keep in the fridge until ready to be used. Before using it, re-heat the sauce in a saucepan over medium-low heat and whisk vigorously until it becomes smooth again.

You can also make the whole dish in advance – a few hours up to the day before. Prepare the dish up until it goes in the oven. Let the dish cool to room temperature, cover and refrigerate. Then, preheat your oven to 395°F (200°C) and bake as directed. You will need to bake it a little longer (about 10 minutes additional) since the dish is going cold into the oven. 

How to store this Macaroni Gratin

• In the refrigerator: store it in an airtight container in the fridge for up to 3 days. You can then reheat it in the microwave or in the oven for about 20 minutes at 350F (180C). 
• I don’t recommend freezing this gratin. 

• Beer-braised Spiced Pork Shanks
• Classic French Beef Bourguignon
• French Roast Chicken
• Chicken and Mushroom Pie (Tourte)
• Classic French Coq Au Vin Rouge
• French Tarragon Chicken 
• Chicken Chasseur (Classic French Hunter’s Chicken)
• Braised Chicken Thighs with Garlic and Onion
• Chicken Breasts in Creamy Mushroom Sauce

French Style Macaroni Gratin

Print Recipe

Serves: 6 people Prep Time: 10 Minutes Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

250g cooked macaroni pasta
1 ½ tbsp (20g) unsalted butter
2 tbsp (16g) flour 
2 cups (500ml) 2% mf milk
½ tsp freshly ground black pepper
¼ tsp freshly ground nutmeg
1 tsp Dijon Mustard
1 cup (100g) grated Gruyère cheese (or Emmental)
5 ounces bacon (5 strips/about 145g), sliced into ¼” (0.65cm) thick matchsticks
2 tbsp (30g) grated parmesan cheese
3 tbsp (20g) breadcrumbs
¼ tsp freshly ground black pepper

Instructions

Preheat your oven to 395°F (200°C) with a rack in the middle.

Step 1 – Melt the butter in a medium saucepan over medium heat. Add the flour and cook for 1 minute stirring constantly with a wooden spoon, until a thick paste forms that leaves the edges of the pan clean.

Step 2 - Switch to a whisk, and add the milk slowly, stirring constantly. Bring to a slow boil and keep stirring until the sauce thickens, for about 8-10 minutes. When dunking a large spoon into the sauce and running a finger over the back of the spoon, the streak should remain clean. Turn the heat to low and stir in the black pepper, nutmeg, Dijon mustard and grated Gruyère. Adjust seasoning if needed (salt) and set aside. Turn the heat off.

Step 3 - Add the cooked macaroni, stir to coat evenly and transfer into a large baking dish.

Step 4 - Line a small plate with paper towel. In a frying pan, over medium heat, cook the bacon strips stirring frequently, until browned, about 5 minutes. Scoop bacon pieces into the prepared plate, lined with paper towel (to absorb excess fat).

Step 5 - In a small bowl, stir together the breadcrumbs, parmesan and black pepper.

Step 6 - Sprinkle the bacon evenly onto the macaroni dish. Top with the breadcrumb and parmesan mix. 

Place in the oven and bake for 15 minutes, until the top looks golden and crispy. Let cool for at least 5 minutes before serving.

The post French Style Macaroni Gratin appeared first on Pardon Your French.

Just like a grilled cheese, assembling a Croque Monsieur is nothing complicated. Yet, this isn’t your typical grilled cheese. What is really important here is to choose each component of your Croque Monsieur wisely. So, here are my recommendations for building a great and authentic tasting French Croque-Monsieur.

What bread works best for a Croque-Monsieur?

A white Classic Pain de Mie (or called Pullman Bread in North America) is best and the most traditional choice for a Croque Monsieur. The square shape of pain de mie slices is ideal, and the tight crumb of this soft bread is perfect to hold the melty cheese without it leaking out onto the bottom of your pan.  

Sometimes, I also like to opt for a French loaf (as pictured here). When picking the loaf, I still make sure the crumb is tight and the crust not too crusty.

Rustic breads like sourdough boules or grainy loaves aren’t recommended here. They often have crumbs with bigger holes that will let cheese spill out and burn onto the pan. Their crust is also too crunchy and becomes even harder to bite into once toasted.  

Which ham to choose?

In France, “Jambon de Paris” is used for this recipe. Jambon de Paris is a lean, unsmoked, mild-flavoured ham that is sold cooked, sliced and ready-to-eat in every grocery store and butcher shop in France. In North America, this style in less common but can often be found at the deli-counter. Ask for thin (not shaved) slices of “Paris Ham” from your butcher/deli grocer.

Which cheese to choose?

Hard French mountain cheeses, such as Gruyère, Comté or Emmental are traditionally used for a Croque Monsieur. They are flavorful yet not too strong, hold delicious nutty aromas and melt very well.  They are very common cheeses to find in France and are also affordable. In North America, they are slightly more expensive but worth it if you ask me, to create an authentic tasting Croque Monsieur.  

The Sauce : Béchamel or Mornay ?

There are two schools when it comes to the sauce for a Croque-Monsieur. Traditionalists usually opt for the classic Béchamel sauce, made from flour, butter, milk and a pinch of nutmeg. Béchamel is one of the 5 French Mother sauces, and great recipe to have in your French repertoire. This sauce is creamy, delicious and the subtle hints of nutmeg pairs nicely with the ham.

Some others go for a Mornay Sauce, which is simply a Béchamel sauce with grated cheese folded in it right at the end. It is very similar to a Béchamel sauce yet slightly more salty and stringy.

I like to opt for a simple Béchamel Sauce for a Croque-Monsieur, but often can’t resist adding extra grated cheese on top of the sandwich before it goes in the oven to create a golden top.

Cooking notes:

• A key to cooking a proper Croque-Monsieur is to be patient. A common mistake when toasting this sandwich on the stove top is to start on a pan that is too hot. The bread immediately gets toasted and the cheese doesn’t have time to melt. To avoid this, place your Croque-Monsieur on a cold pan, and then turn the heat up to medium. Both the bread and cheese will slowly warm up, and the cheese will start melting as the bread will start toasting.
• You can make the Béchamel sauce in advance, up to 1 day ahead before using it. After making the sauce, transfer it into a bowl and cover it with a plastic film that touches the surface of the sauce so no skin forms on top. Let it cool completely to room temperature and keep in the fridge until ready to be used. Before using it, re-heat the sauce in a saucepan over low-medium heat and whisk vigorously until it becomes smooth again.
• A common variation of Croque-Monsieur is called Croque-Madame, where your add a sunny-side up egg on top of each Croque-Monsieur, right before serving.
• This recipe makes 2 sandwiches; you can easily double or triple quantities for more. 
• I love to enjoy Croque-Monsieur with a salad and a few Cornichons (French dill pickles) on the side.

I hope you’ll love this Croque Monsieur Ham and Cheese Sandwich recipe as much as I do! If you have any questions, please leave a comment! 

• Belgian Endive and Ham Gratin (Endive au Jambon)
• Braised Rabbit with Prunes (Lapin aux Pruneaux) 
• Bacon Wrapped Chicken Breasts in Grape Sauce 
• Simple Chicken Marengo with Mushrooms
• Braised Chicken Thighs with Garlic and Onion
• Coq au Vin Blanc 

Croque Monsieur Ham and Cheese Sandwich

Print Recipe

Serves: 2 Prep Time: 10 Minutes Cooking Time: 15 minutes 15 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

Ingredients

For the Béchamel Sauce:
3 tbsp (45g) unsalted butter
3 tbsp (45g) all-purpose flour
2 cups (500ml) 2% or whole milk
¼ tsp nutmeg
½ tsp salt
½ tsp black pepper

To assemble:
2 tbsp (30) unsalted butter
4 slices of Pain de Mie of French Loaf
½ cup (50g) Gruyère, Comté or Emmental cheese, grated. 
4 slices Paris Ham
Salt, pepper

Instructions

Step 1 - Start by preparing the Béchamel Sauce. Melt the butter in a medium saucepan over medium heat. Sprinkle with the flour and cook for 1 minute stirring constantly with a wooden spoon, until a thick paste forms that leaves the edges of the pan clean. Switch to a whisk, and add the milk slowly, stirring constantly. Bring to a slow boil, and keep stirring until the sauce thickens to a creamy and spreadable consistency. Remove from the heat and stir in the nutmeg and black pepper. Adjust seasoning if needed (salt) and set aside.

Step 2 - Arrange the 4 slices of bread on your working surface. Spread ½ tbsp of butter on the 4 slices. Flip slices so the buttered sides are on the outside. Top 2 slices with (each) a little less than ¼ cup of grated cheese and 2 slices of ham on top.  Close each with the 2 remaining bread slices.

Step 3 - Place the two sandwiches on a cast iron skillet (or oven-safe pan), and turn the heat to medium. Cook for about 7-8 minutes until the bottoms are crisp and golden. Flip the sandwich (carefully, with a spatula) and brown for an additional 4-5 minutes.

Step 4 - Spread a generous layer of Béchamel sauce on top of the sandwiches and (optional) top with the remaining grated cheese. Place the skillet in your oven under the broiler for 1-2 minutes. Keep an eye out so the tops don’t burn! Serve immediately.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appétit!

The post Classic French Croque Monsieur appeared first on Pardon Your French.

Get ready to love turnips!

This Turnip and Carrot Gratin with Dijon Béchamel Sauce is a simple recipe that packs a great mix of texture and flavours. Turnips are tender and lightly sweet, with a slight bitterness. They are paired with carrots to bring a little more sweetness to round off the flavors. Finally, they are covered in a hefty amount of Béchamel Sauce that is spiked with Dijon Mustard.  

This gratin makes a great weeknight dinner or side dish, being a healthier alternative to potatoes. It is also a great way to sneak more veggies into your family’s diet – without compromising on flavour and comfort. 

Cooking notes: 

• If you get organic turnips and carrots you don’t need to peel them. Simply brush them off and rinse them thoroughly under cold water. If they aren’t organic, peeling them is recommended. 
• For making the Béchamel sauce, make sure you are using 2% or whole milk (not skimmed or dairy-free). 
• This recipe features a simple Béchamel, made only with butter, flour and milk.  I chose to keep it “as is” to keep this dish fairly light. But if you’re not counting calories, feel free to add up to 1 cup of grated cheese (hard cheese such as Gruyère Cheese or white cheddar) into the Béchamel sauce and/or sprinkled on top of the gratin right before baking. 

I hope you’ll love this Turnip and Carrot Gratin with Dijon Béchamel Sauce as much as I do! 

You may also like:

• French Style Mac n’ Cheese with peas
• Poitou-Style Braised Beets with Kale
• Sesame Sole Fillets with  Leek Fondue

Turnip and Carrot Gratin with Dijon Béchamel Sauce

Print Recipe

Serves: 6-8 people Prep Time: 20 Minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 21 voted )

Ingredients

700g Turnips (about 5 medium sized)
300g carrots (about 2 medium sized)
½ tsp salt
For the Béchamel sauce (makes about 2 cups):
3 sage leaves, finely chopped
4 tbsp unsalted butter
4 tbsp all-purpose flour
2 ½ cups milk (2% or whole)
½ tsp salt
½ tsp grated nutmeg
1-2 tbsp Dijon Mustard
½ tsp freshly grated black pepper

Instructions

Step 1 - Rinse and peel the turnips and carrots. Slice them into thin slices ( about 1/4 -inch). 

Bring a large pot of salted water to a boil. Add the carrot slices and boil for 5 minutes. Add the turnip slices and cook for 20 more minutes, until tender – but not mushy (note: carrots are firmer than turnips so need about 5 minutes extra of cooking). Drain and set aside. 

Step 2 – Make the Béchamel Sauce. 

Finely chop the sage leaves. Melt the butter in a heavy-bottomed sauce pan with the sage leaves. When the butter is foamy, add the flour and stir with a wooden spoon until it becomes a dry paste. Switch to a whisk and start pouring in the milk very slowly, in small additions. Whisk continuously until the sauce thickens – make sure there are no lumps left before you start pouring more milk. Add the salt, pepper, nutmeg and Dijon Mustard and whisk again until the sauce is smooth and velvety. Remove from the heat and cover with wax paper to prevent a "skin" from forming on top.  

Pre-heat your oven to 380°F (193°C) with a rack in the middle. 

Step 3 – Make sure the carrot and turnip slices are well drained and moisture free. Lay half of the slices across the bottom of a large buttered baking dish, alternating turnips and carrots. Spread about half of the Béchamel sauce over top and sprinkle with salt and pepper to taste. Cover with the rest of the carrot and turnip slices, and finally the rest of the Béchamel sauce. Sprinkle with salt and pepper to taste. Add cheese over top if this, if using. 

Bake 20-25 minutes. Finish with 1.5 - 2 minutes under the broiler, until the top is golden. 

Let cool 10 minutes before serving. 

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

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The post Turnip and Carrot Gratin with Dijon Béchamel Sauce appeared first on Pardon Your French.