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Vegetarian, South and mountains

Beaufort crozet gratin with green salad

This Beaufort crozet gratin is a Savoyard dish for 4 people, ready in 45 minutes, easy to make, for about €2.70 per person. The key to success is cooking the crozets slightly al dente and using plenty of Beaufort cheese that melts as it bakes. Served with a green salad, it makes a complete meal the whole family enjoys.

Savoyard buckwheat crozets baked with Beaufort cheese and cream, paired with a crisp green salad to balance it out.

Beaufort crozet gratin with green salad
Total time
45 min
Difficulty
Easy
Cost per person
€2.70
Calories per person
720 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Crozets are small square pasta from Savoy, here made from buckwheat, and they soak up the cream and Beaufort cheese as they bake. The result is soft inside, golden and bubbling on top, with that mountain cheese flavor running through the whole dish. Nutmeg and softened onion add just enough warmth without covering up the Beaufort.

This is a winter evening dish, the kind you make when it's cold outside and you want comfort food without spending the whole evening cooking. Kids usually love it, and the green salad on the side keeps the meal from feeling too heavy. It works just as well on a busy weeknight as on a relaxed Sunday with the family.

The ingredients

4 people

Pantry

  • Buckwheat crozets 400 g
  • Nutmegoften in the pantry 1 pinch
  • Olive oiloften in the pantry 2 tbsp
  • Vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Grated Beaufort cheese 200 g
  • Heavy cream 25 cl
  • Butter 20 g

Fruits and vegetables

  • Onion 1
  • Green salad 1

Allergens Gluten, Lactose

The step by step recipe

  1. Cook the crozets in boiling salted water, a bit less than the package instructions say. 10 min

    Save a small glass of the cooking water.

  2. Sweat the sliced onion in the butter. 5 min

    It should turn soft and translucent.

  3. Mix the crozets, onion, cream, nutmeg, salt, and pepper.

    The cream should coat every crozet.

  4. Pour into a buttered baking dish and cover with Beaufort cheese.

    Save a little cheese for the top, it browns better.

  5. Bake at 200°C, then serve with the dressed salad. 20 min

    Let it rest 5 minutes so the gratin holds together.

Our tips to get it right

  • Grate the Beaufort yourself if you can, it melts better and tastes stronger than pre-grated cheese from the store.
  • If the crozet and cream mixture looks a bit dry before baking, stir in a spoonful of the reserved cooking water.
  • Use a wide baking dish rather than a deep one, so you get more browned cheese on top.

The variations

  • You can swap the Beaufort for Comté or Gruyère if you can't find it, though the flavor will be less distinctly alpine.
  • For a richer version, add bacon lardons cooked with the onion before mixing everything together.
  • For kids in a hurry, cut the baking time to 15 minutes and serve with steamed vegetables instead of the side salad.

What to serve it with

  • A green salad with vinaigrette
  • A glass of white Savoie wine
  • A few slices of cured ham

Storage

The gratin keeps for 2 to 3 days in the fridge in a sealed container. It freezes well once cooled, in an airtight container. Reheat in the oven rather than the microwave so the top crisps up again.

Questions about this dish

Can you use regular pasta instead of crozets?

Yes, small short pasta like macaroni works, but the texture will differ. Crozets are denser and more rustic than regular wheat pasta.

Can you make this gratin ahead of time?

Yes, you can mix the crozets, cream, and onion the day before and keep it in the fridge. Add the Beaufort and bake just before serving.

Is Beaufort cheese essential to this recipe?

It gives the dish its character, but you can substitute another pressed cheese like Comté. The flavor will be less distinctive, but the gratin will still turn out well.

How do you keep the gratin from turning out too watery?

Cook the crozets slightly al dente and drain them well before mixing with the cream. If needed, let the gratin rest a few minutes after baking so it sets properly.

How long does it take to make a Beaufort crozet gratin with a green salad?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Beaufort crozet gratin with a green salad?

About 720 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Beaufort crozet gratin with a green salad cost?

About €2.70 per serving, or €10.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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