400 g
crozets de Savoie(traditional buckwheat pasta squares from Savoie)
180 g
Beaufort d'alpage(aged 18-24 months, grated coarse)
120 g
Beaufort d'été(younger cheese, 8-12 months, for melting)
300 ml
crème fraîche épaisse(minimum 35% fat content)
200 ml
lait entier de montagne(whole milk, preferably alpine)
40 g
beurre de baratte(cultured butter from Savoie)
2 medium
échalotes grises(traditional French gray shallots, minced fine)
1/4 teaspoon
noix de muscade de Grenada(freshly grated)
1/2 teaspoon
poivre blanc de Penja(freshly ground)
1 tablespoon
gros sel de Guérande(for pasta cooking water)
· · ·
Method
1
Preheat oven to 180°C. Bring 3 litres salted water to rolling boil with gros sel de Guérande. Cook crozets for 12-14 minutes until just tender with slight bite — they will finish cooking in the oven. Drain thoroughly, reserving 100ml cooking liquid.
2
In heavy-bottomed saucepan over medium-low heat, melt beurre de baratte. Add minced échalotes grises and cook 3-4 minutes until translucent and fragrant, stirring frequently to prevent browning. The shallots should release their moisture and become glossy.
3
Pour in lait entier, bring to gentle simmer, then whisk in crème fraîche épaisse. Season with freshly grated muscade and poivre blanc de Penja. Simmer 5 minutes until slightly thickened — the cream should coat the back of a wooden spoon.
4
Remove from heat and gradually whisk in the younger Beaufort d'été, stirring constantly until completely melted and smooth. The mixture should be velvety without any grainy texture. If too thick, thin with reserved pasta cooking liquid.
5
Butter a 30cm gratin dish with remaining beurre de baratte. Combine drained crozets with the Beaufort cream sauce, tossing gently to coat every piece. Transfer to prepared dish and smooth surface. Scatter coarsely grated Beaufort d'alpage evenly over top.
6
Bake 25-30 minutes until surface is golden brown with darker spots and edges are bubbling vigorously. The gratin should be set but still creamy within. Rest 10 minutes before serving — the residual heat will finish the cooking while the sauce settles to proper consistency.
