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Recipe · Savoy
Crozets au beaufort
Buckwheat pasta squares baked with Beaufort
⏱ 40 minServes 4Easy520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 g (14 oz)buckwheat crozets
200 g (7 oz)smoked lardons
2onions
200 g (7 oz)grated Beaufort
200 ml (¾ cup)thick crème fraîche
30 g (1 oz)butter
Saltpepper, nutmeg
- 400 g (14 oz) buckwheat crozets
- 200 g (7 oz) smoked lardons
- 2 onions
- 200 g (7 oz) grated Beaufort
- 200 ml (¾ cup) thick crème fraîche
- 30 g (1 oz) butter
- Salt pepper, nutmeg
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cook the crozets in boiling salted water for 15 minutes. Drain.
- Brown the bacon in a dry pan and add the sliced onions.
- Cook for 5 minutes until golden.
- Mix the crozets, bacon, onions and cream.
- Go easy on the salt (the Beaufort is salty) and season with pepper and nutmeg.
- Pour into a buttered gratin dish.
- Cover generously with grated Beaufort.
- Bake for 15 minutes at 200°C (400°F) until golden on top.
- Serve with a green salad or grilled diots.
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