The crozets gratin with reblochon is a traditional Savoyard dish perfect for the winter season. Rich, generous, and ultra-comforting, it combines the traditional small square pastas of Savoy with melted cheese for an absolutely irresistible result. Easy to prepare and ideal for a meal with family or friends, this Savoyard gratin is one of the winter’s essentials. Here is the step-by-step recipe, to be made urgently at home!
Recette Gratin de crozets savoyards au reblochon
4
00:10
00:30
Easy
Ingredients
- 300 g de crozets
- 1 reblochon
- 20 cl de crème liquide entière
- 1 oignon
- 20 g de beurre
- sel, poivre
Preparation
1
Cook the crozets according to the package instructions. Drain and set aside.
2
In a skillet with butter, sauté the minced onion until golden. Pour in the cream, salt and pepper.
3
Spread the crozets in a buttered gratin dish, then pour over the cream and the onions. Mix well.
4
Place slices of reblochon on top and bake for 20 to 25 minutes at 200°C.
5
When the gratin is nicely browned and the cheese melted, serve!
Chef’s tip
You can add some lardons with the onions for an even more indulgent and complete version.
