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1
Spread the dry crozets in a single layer in a cold, heavy-based pan over medium heat. Toast, stirring constantly, for 2 minutes. The buckwheat flour deepens to a warm, roasted aroma — the sign to stop.
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2
Bring a large pot of generously salted water to a full boil. Add the toasted crozets and cook for 15–18 minutes, stirring occasionally. Test a square between the teeth: it must be al dente — yielding at the centre with no raw, starchy core. Drain thoroughly.
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3
Heat the oven to 180°C. Butter a gratin dish and spread an even first layer of drained crozets across the base. Season with a few grinds of black pepper and a little nutmeg, then scatter a generous layer of grated Beaufort over the surface. Repeat to form a second layer of crozets, pepper, nutmeg, and Beaufort. The layering — cheese and crème fraîche only, no béchamel — is where this dish lives or dies: good Beaufort d'alpage aged 8 months or more melts into a fondue-like sauce between the pasta without any further enrichment; young cheese or a substitute will not achieve this.
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4
Pour the crème fraîche evenly over the uppermost layer, then finish with a final, generous blanket of grated Beaufort to cover the surface completely.
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5
Bake at 180°C for 25–30 minutes. The gratin is ready when the top crust is deeply golden, approaching bronze, and the edges bubble actively with the melted cheese and cream.
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6
Remove from the oven and rest the gratin for 10 minutes before serving. The cheese sets slightly; the flavours concentrate. A clean edge when portioned confirms the rest is complete.