Pepin's Penne, Ham and Vegetable Gratin

Ingredients

• 1 3/4 cups penne (about 5 ounces)
• 1 1/2 cups diced ham (honey ham is delicious in this)
• 3/4 cup corn (about one ear, frozen works just fine)
• 1/2 cup frozen peas
• 1 1/2 cups zucchini, 1/2-inch cubes
• 3/4 cup grated cheese (we prefer Gruyere, but any you like will work)
• 2 tablespoons unsalted butter
• 2 tablespoons flour
• 2 cups milk
• 1/2 cup heavy cream
• 2 tablespoons parmesan cheese

Directions

1. 1

   Boil about 2 quarts of water. Add penne and cook about 12 minutes until al dente (slightly firm). Drain and cool under cold water.

2. 2

   Put cooked penne into a large bowl and stir in the ham, corn, peas, zucchini and cheese.

3. 3

   Make the White Sauce:.

4. 4

   Melt butter in saucepan, add the flour, and whisk it together until smooth.

5. 5

   Add the milk and bring to a boil, stirring a bit. The sauce should thicken.

6. 6

   Remove the pan from the heat and stir in the cream. Let it cool until lukewarm.

7. 7

   Heat the broiler. Add the sauce to the penne and vegetables, and place in a shallow baking dish that can hold about 6 cups.

8. 8

   Sprinkle Parmesan cheese on top.

9. 9

   Broil about 4 inches from the heat until the top is lightly browned (about 6 to 8 minutes).

10. 10

    Serve immediately.

11. 11

    NOTE: Pepin says you can make this ahead of time up to adding the Parmesan. It will keep, covered, at room temperature for a few hours, or up to a day in the fridge before finishing in the oven, so it's a great make-ahead dish. If refrigerated, just bring it back to room temp and bake at 425 for about 30 minutes.

12. 12

    SECOND NOTE: Don't let this sit in the oven after it's finished or it will become gooey.