Crozets Gratin: a comforting Savoyard dish
The crozets gratin is a traditional specialty from Savoy that highlights the famous crozets, small square pasta made from buckwheat or wheat flour. This comforting and hearty dish is particularly appreciated during the winter months, when it’s nice to gather around a warm and tasty meal.
The preparation of the crozets gratin begins by cooking the crozets in a large pot of salted water until tender. Once cooked, they are mixed with a creamy béchamel or fresh cream, as well as melting Savoyard cheeses, such as reblochon or beaufort, to create a creamy and flavorful texture.
The mixture is then transferred to a gratin dish, often enhanced with bacon bits or mushrooms to bring even more flavor. The whole is covered with a generous layer of grated cheese before being baked until the top is golden and crispy.
Served hot, crozets gratin is a convivial dish that delights the taste buds. The combination of soft pasta, creamy cheese, and flavorful toppings makes it a perfect comforting meal for winter evenings. It is ideally enjoyed with a green salad or vegetables to balance the richness of the cheese.
Crozets gratin is a true symbol of Savoyard cuisine: a simple, generous, and comforting dish that celebrates local products and the alpine way of life. Whether with family or friends, it’s a dish to share that warms the heart and soul.
Ingredients (5 people):
- 350 g of egg crozets
- 100 g of grated Beaufort
- Fresh cream
- Salt, pepper, nutmeg
Easy crozets gratin recipe:
- Bring 3.5 liters of chicken broth or pot-au-feu to a boil.
- Add the crozets and let cook over low heat for 15 to 20 minutes, stirring occasionally.
- Drain then place everything in a gratin dish with the fresh cream.
- Salt, pepper, add a little nutmeg, and cover with grated Beaufort.
- Bake in the oven at thermostat 7 for 15 to 20 minutes.
Recommended wine: a Mondeuse
Tip: if you don’t have chicken broth, you can very well use bouillon cubes).
