Hörnli-Auflauf

Preheat your oven to 200°C (fan 180°C). Cook the Hörnli according to package directions until al dente. Drain well.

Dice the onion finely and cut the ham into small cubes. In a large pan, melt 10g of butter over medium heat. Add the diced onion and sauté until translucent, then add the ham and cook for another 2-3 minutes. Remove from heat.

In a saucepan, melt the remaining 30g of butter over medium heat. Add the flour and stir continuously for 1 minute to form a roux. Gradually whisk in the milk until the sauce is smooth. Bring to a simmer, stirring, and cook for about 3-4 minutes until thickened.

Season the béchamel sauce with the remaining salt, pepper, and ground nutmeg. Stir in 100g of the grated cheese until melted. Add the cooked Hörnli, the sautéed onion, and ham to the sauce and mix everything well to combine.

Transfer the Hörnli mixture to a baking dish. Sprinkle the remaining 50g of grated cheese evenly over the top. Bake in the preheated oven for about 25-30 minutes, or until the top is golden brown and the sauce is bubbling.