French
Gratin de Crozets au Beaufort — Savoyard Mountain Sustenance
In the high valleys of Tarentaise, where Beaufort wheels age in mountain caves and buckwheat thrives in thin alpine air, this gratin represents the marriage of necessity and terroir. Crozets — those small, square pasta made from sarrasin flour — were born from the practical wisdom of Savoyard cooks who understood that buckwheat could survive where wheat could not. When bathed in cream and crowned with aged Beaufort, they transform into something that speaks to both hunger and heritage.
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I
The Market List
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
400 g
crozets de Savoie
traditional buckwheat pasta squares from Savoie
Not yet stocked in British Columbia
180 g
Beaufort d'alpage
aged 18-24 months, grated coarse
Not yet stocked in British Columbia
120 g
Beaufort d'été
younger cheese, 8-12 months, for melting
Not yet stocked in British Columbia
300 ml
crème fraîche épaisse
minimum 35% fat content
Not yet stocked in British Columbia
200 ml
lait entier de montagne
whole milk, preferably alpine
Not yet stocked in British Columbia
40 g
beurre de baratte
cultured butter from Savoie
Not yet stocked in British Columbia
2 medium
échalotes grises
traditional French gray shallots, minced fine
Not yet stocked in British Columbia
1/4 teaspoon
noix de muscade de Grenada
freshly grated
Not yet stocked in British Columbia
1/2 teaspoon
poivre blanc de Penja
freshly ground
Not yet stocked in British Columbia
1 tablespoon
gros sel de Guérande
for pasta cooking water
Not yet stocked in British Columbia
II
The 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.
VI
What to Pour
The pairing
Sparkling wine
From British Columbia
Wine
Without alcohol
GT's Synergy Organic Kombucha — Gingerade
Not yet stocked in British Columbia
Non-alcoholic
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