Recipe Gruyere Cassolette Cinderella’s Royal Table Magic Kingdom

YIELD: 2 pounds — for smaller batches, adjust accordingly

(Note: This is served with Pork Tenderloin at the restaurant.)


1 lb. orecchiette (ear-shaped) pasta (cooked)
6 oz. shredded Gruyere cheese
¼ cup sundried tomato (julienne)
6 oz. smoked bacon, chopped
1 TB garlic
1 TB shallots
Kosher salt and black pepper 1:1 ratio 1 TB
6 TB butter
6 TB flour
1 pint milk
1 pint heavy cream
1 whole egg

Do not mix:
1 cup Japanese bread crumbs (for bottom and top)


1. Make roux using by melting the butter and adding the flour to form a paste.

2. Add Milk and make a thick Béchamel.

3. Add Gruyere Cheese and combine and season with salt and pepper.

4. In a sauté pan cook bacon, garlic and shallots and combine with the Béchamel.

5. In a mixing bowl combine heavy cream and eggs and OFF OF THE FLAME add to Béchamel.

6. Mix in the Pasta and Sundried Tomatoes and chill.

7. Spray the molds; put breadcrumbs on the bottom. Put mixture and breadcrumbs on the top.

8. Cook until internal temperature reaches 165 degrees. Run a knife around the mold, let stand for 10 minutes and serve.