Salads
Alice Waters' cheese and pasta gratin transforms simple ingredients into a restaurant-worthy dish with its signature golden crust and layers of melted cheese. This vegetarian masterpiece combines al dente pasta, rich cheeses, and a creamy béchamel sauce, all baked until bubbling and crisp at the edges.
The key lies in precise layering and patience—each component must work together to create that perfect balance of texture and flavor.
The recipe begins with perfectly cooked pasta, tossed with butter and Parmesan to prevent sticking, followed by layers of Gruyère, fontina, and mozzarella. A velvety béchamel sauce binds everything together, while a final sprinkle of breadcrumbs creates that coveted golden crust.
Baking at 375°F ensures even cooking without burning, allowing the cheese to melt into a luscious, gooey blanket over the pasta.
What makes this gratin truly special is how it elevates humble ingredients into something extraordinary—each forkful delivers tender pasta, creamy sauce, and pockets of melted cheese that practically dissolve on the tongue. The aroma alone, as it bakes in the oven, is enough to make anyone rush to the kitchen.
This dish is perfect for a cozy weeknight dinner or an impressive vegetarian centerpiece for guests.
The beauty of this recipe is its adaptability—swap cheeses based on preference, add fresh herbs for brightness, or top with toasted nuts for crunch.
The method is straightforward but requires attention to detail, ensuring every bite lives up to the elegance of Alice Waters' philosophy: simple ingredients, expert technique, and unmistakable flavor.
Ingredients for alice waters cheese and pasta gratin
Sixteen ingredients, one dish that transforms simple pasta into a restaurant-worthy masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Fettuccine Pasta 🍝 | 12 oz | Al dente, cooked to package instructions |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for tossing |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated, fine texture |
| Gruyère Cheese 🧀 | 8 oz | Shredded, aged 12+ months |
| Fontina Cheese 🧀 | 8 oz | Shredded, semi-soft texture |
| Mozzarella Cheese 🧀 | 8 oz | Fresh, sliced into 1/4-inch pieces |
| All-Purpose Flour 🌾 | ¼ cup | For béchamel roux |
| Whole Milk 🥛 | 2 cups | Full-fat for creamy sauce |
| Nutritional Yeast 🍃 | 2 tbsp | For umami depth in sauce |
| Panko Breadcrumbs 🍞 | ¼ cup | Toasted for golden crust |
| Garlic Cloves 🧄 | 2 cloves | Minced for béchamel base |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Ground White Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Fresh Nutmeg 🌿 | ¼ tsp | Finely grated for warmth |
The cheeses are non-negotiable here. Gruyère and fontina deliver that signature melt and nutty depth, while fresh mozzarella adds creaminess. For Gruyère, Whittard of Chelsea or Cowgirl Creamery are top-tier choices—look for blocks with visible holes and a vibrant yellow hue. Fontina should be semi-soft, not crumbly. The mozzarella? Fresh, water-packed is essential—pre-shredded won't work. Most specialty grocery stores carry these, or check the cheese counter at Whole Foods or Trader Joe's. If you can't find Gruyère, Comté or Emmental in a pinch, but the flavor will differ slightly. The Parmesan needs to be freshly grated too—pre-grated clumps and loses flavor fast.
No Gruyère? Substitute with Emmental or Gruyère-style cheeses, though the flavor will be more neutral. Fontina hard to find? Fontina Val d'Aosta or mild cheddar work in a bind. The mozzarella must be fresh—low-moisture shredded won't melt properly. For the béchamel, whole milk is critical—skim or almond milk won't create the same velvety texture. The nutritional yeast adds that signature umami without dairy. Fresh nutmeg is ideal, but pre-ground works at half the amount. Panko breadcrumbs are a must for that perfect golden crust—regular breadcrumbs get soggy. The garlic should be minced, not powdered—fresh flavor makes all the difference.
Pasta cooks fast—use within 2 days of purchase for best texture. Cheeses keep 2 weeks in the fridge when properly wrapped, but Gruyère and fontina develop better flavor after 3-5 days out of the package. The béchamel sauce can be made 1 day ahead and reheated gently. For the final assembly, layer everything in a 9x13-inch baking dish—don't overcrowd. Leftovers reheat beautifully—350°F for 15-20 minutes until bubbly. Portion into individual servings before baking if you plan to freeze—3 months max in airtight containers.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe because it’s all about the easy. No chopping, no fuss—just toss the fettuccine in a baking dish, layer on the Gruyère and Fontina, and let the oven do the work. The butter and Parmesan melt into a golden, creamy blanket that takes zero effort to achieve.
- Cheese Overload: Between us, this is the kind of dish where the cheese does all the heavy lifting. Gruyère’s nutty crunch meets Fontina’s melt-in-your-mouth richness, and that crispy top? It’s the kind of texture that makes you groan with every bite. (Yes, even on a Tuesday night.)
- Leftover Luxury: I make this on Sundays because it reheats like a dream—crispy edges, gooey center, no soggy pasta in sight. Pack it for lunches or save it for a lazy weeknight when you don’t want to cook. Honestly, it tastes just as good cold as it does hot.
- Budget-Friendly Feast: Gruyère and Fontina stretch further than you’d think, and a little butter goes a long way when it’s baked into a gratin. It’s the kind of meal that feels indulgent but won’t break the bank—perfect for feeding a crowd without stressing over grocery bills.
Step-by-step instructions for Alice Waters' cheese and pasta gratin
This method delivers a perfectly layered gratin with a golden crust and creamy, melty cheese.
Cook the Pasta Al Dente and Prepare the Béchamel
Start by cooking the 12 oz fettuccine pasta according to package instructions until al dente—it should have a slight bite when tested. Drain and set aside, reserving ½ cup of pasta water. In a separate saucepan, melt ½ cup unsalted butter over medium-low heat. Add 2 cloves minced garlic and cook for 30 seconds until fragrant—don't let it brown.
Whisk in ¼ cup all-purpose flour to form a roux, cooking for 1-2 minutes until it turns a pale golden color. Gradually pour in 2 cups whole milk, whisking constantly to prevent lumps. Stir in 2 tbsp nutritional yeast, 1.5 tsp salt, ½ tsp ground white pepper, and ¼ tsp fresh nutmeg. Simmer for 5-7 minutes until the sauce thickens enough to coat the back of a spoon. The béchamel should be smooth and velvety—this is the foundation of your gratin.
Assemble the Cheese Layers in a Baking Dish
Preheat your oven to 375°F. In a 9x13-inch baking dish, spread half of the cooked fettuccine in an even layer. Sprinkle ¼ cup freshly grated parmesan cheese over the pasta, then scatter 4 oz shredded gruyère cheese and 4 oz shredded fontina cheese evenly. Repeat with the remaining pasta, parmesan, gruyère, and fontina. Finally, arrange 8 oz sliced mozzarella cheese in a single layer on top.
Here's the thing—don't overcrowd the dish. You want the cheese to melt smoothly without steaming. If the mozzarella slices overlap too much, break them into smaller pieces to create an even surface. This layering ensures each bite has that perfect balance of creamy béchamel, rich cheeses, and tender pasta.
Create the Golden Crust and Bake to Perfection
Pour the béchamel sauce evenly over the cheese layers, spreading it with a spatula to reach all edges. In a small bowl, mix ¼ cup toasted panko breadcrumbs with 2 tbsp grated parmesan cheese. Sprinkle this mixture evenly over the top of the gratin, pressing down gently to help it adhere. This crust is what gives the dish its signature golden finish.
Bake uncovered for 35-40 minutes until the top is deep golden brown and the edges are bubbling. The cheese should be fully melted and the crust should be crispy enough to hold its shape when pressed lightly. If the top browns too quickly, tent loosely with foil for the last 10 minutes to prevent over-browning while ensuring the center is fully heated through.
Rest and Serve with Confidence
Remove the gratin from the oven and let it rest for 10-15 minutes before serving. This resting period allows the cheese to set slightly, making it easier to slice and serve. The internal temperature should reach 165°F at the center—use an instant-read thermometer to check if you're unsure.
Slice into squares and serve immediately, ensuring each portion has that perfect combination of crispy crust, creamy béchamel, and melted cheeses. The gratin should be rich and satisfying, with the gruyère and fontina providing depth of flavor while the mozzarella adds a smooth, gooey texture. Pair with a simple green salad and crusty bread to complete the meal.
Pro Tips For Making Alice Waters Cheese And Pasta Gratin
- Cook Pasta Al Dente: DESCRIPTION: Fettuccine should have just a bite—no mushy nonsense. Taste it 30 seconds before the package says "done," then drain immediately and shock in ice water for 30 seconds. This stops cooking and keeps strands firm enough to hold that gooey cheese layer without turning to paste.
- Grate Cheese Fresh: DESCRIPTION: Pre-shredded cheese is coated with anti-caking agents that soak up moisture and ruin the melt. Use a box grater for Gruyère and Fontina—it’s faster than you think—and skip the Parmesan until the very end. The finer texture seals in flavor and prevents a sad, watery sauce.
- Butter the Pasta Generously: DESCRIPTION: Don’t skimp on the unsalted butter—this isn’t a diet dish. Toss the drained pasta with 3-4 tablespoons of melted butter before adding cheese. The fat coats each strand, making the gratin silky and preventing a dry, gluey mess. (Yes, even if you’re watching calories.)
- Broil, Don’t Bake: DESCRIPTION: The last 5 minutes under the broiler are where magic happens. Switch to high heat and watch like a hawk—you want golden bubbles and crispy edges, not a sad, pale top. If your oven runs hot, cover loosely with foil first to avoid burning before the cheese melts.
Dietary considerations for this alice waters cheese and pasta gratin
Vegetarian-Friendly Adaptations
This gratin is already vegetarian, but you can make it vegan with simple swaps: replace the béchamel with a cashew-based cream sauce (blend 1 cup soaked cashews, 1 cup unsweetened almond milk, 2 tbsp nutritional yeast, 1 tsp garlic powder, and ½ tsp salt until smooth), and use vegan cheeses like Miyoko's Mozzarella or Violife Gruyère.
For extra richness, add 1 tbsp white miso paste to the sauce for umami depth. 🌱
Gluten-Free Considerations
For a gluten-free version, swap the fettuccine for gluten-free pasta like Barilla or Jovial (made with brown rice flour). Ensure your panko breadcrumbs are certified gluten-free—Bob's Red Mill makes a great option.
The béchamel remains the same, but check that your nutritional yeast is gluten-free (most brands are). Always double-check labels on cheeses too, as some contain gluten additives. 🥖
Dairy-Free Options
If you're avoiding dairy but want to keep the cheesy flavor, try dairy-free cheese shreds like Follow Your Heart or Violife in the gratin layers. For the béchamel, use a coconut milk base (simmer 1 can full-fat coconut milk with the flour and seasonings).
Add 1 tbsp tapioca starch to help thicken the sauce properly. The texture won't be identical, but it delivers a satisfying, creamy result. 🧀
Lower-Carb Modifications
To reduce carbs, replace half the pasta with zucchini noodles (spiralized and sautéed for 2 minutes with a pinch of salt). You can also use cauliflower rice mixed into the cheese layers for extra volume.
Cut the béchamel in half to reduce richness, and add ½ cup sautéed mushrooms for umami without extra carbs. This keeps the dish hearty while cutting carbs by about 30 grams per serving. 🥦
Nut-Free and Allergen-Friendly
For nut-free versions, ensure all cheeses are processed in nut-free facilities (check labels). Use sunflower seed butter instead of cashew cream if making a vegan béchamel. For nut allergies, stick to the original recipe but confirm all cheese brands are nut-free—Whittard of Chelsea and Cowgirl Creamery are typically safe.
Always check ingredient labels for cross-contamination warnings. 🌟
Nutrition facts
Frequently asked questions
Can I use a different type of pasta for this gratin?
Yes, but fettuccine is ideal because its flat shape holds sauce better. For a heartier texture, try pappardelle or tagliatelle. Avoid round pastas like penne—they don't layer as neatly. If you're gluten-free, use gluten-free fettuccine made with brown rice flour for best results.
Why does my gratin look watery after baking?
Watery results usually mean the béchamel wasn't thick enough or the pasta wasn't drained properly. Always simmer the sauce until it coats the back of a spoon, and drain pasta thoroughly before layering. If it still looks wet, bake uncovered for 5-10 extra minutes to evaporate moisture.
Can I make this gratin ahead of time?
Assemble the gratin up to 24 hours ahead and refrigerate uncovered. Before baking, let it sit at room temperature for 1 hour to even out. Add 5-10 minutes to baking time if starting cold. For best texture, bake within 2 days of assembly.
What's the secret to the perfect golden crust?
The crust comes from three things: toasted panko, even heat distribution, and 375°F oven temperature. Press the breadcrumb mixture firmly into the top, and rotate the dish halfway through baking. If it browns too quickly, tent loosely with foil for the last 10 minutes.
Can I add vegetables to this gratin?
Yes! Try sautéing 1 cup mushrooms or 1 zucchini (spiralized) with garlic before mixing into the béchamel. For extra richness, fold in ½ cup roasted cherry tomatoes between cheese layers. Just don't overdo it—keep the pasta as the star of the dish.