Gratin de crozets – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
France Region / Locale: Savoie Servings: Serves 4
France Region / Locale: Savoie Servings: Serves 4Gratin de Crozets is a comforting and hearty dish originating from the Savoie region in the French Alps. The dish features crozets, a type of small, square pasta made from buckwheat or wheat flour. These tiny pasta squares are reminiscent of the rustic and mountainous landscape of their origin, where they provided sustenance to locals during colder seasons. The gratin is traditionally made creamy and indulgent with a blend of cheese and béchamel sauce, offering a reflection of the rich dairy heritage of the region. It embodies both simplicity and sophistication, making it an exceptional and memorable pasta dish.
Ingredients
- Crozets pasta – 250 g / 8.8 oz
- Gruyère cheese, grated – 150 g / 5.3 oz
- Beaufort cheese, grated – 150 g / 5.3 oz
- Whole milk – 500 ml / 2 cups
- Unsalted butter – 50 g / 3.5 tablespoons
- All-purpose flour – 50 g / 1/3 cup
- Salt – to taste
- Black pepper – to taste
- Nutmeg, grated – 1/4 teaspoon
Instructions
- Preheat your oven to 180°C (356°F).
- Cook the crozets in salted boiling water for about 15 minutes or until al dente. Drain and set aside.
- In a saucepan, melt the butter over medium heat. Add the flour and stir constantly for about 1 minute to form a roux.
- Gradually pour in the milk, whisking continuously, until a smooth béchamel sauce forms. Bring to a simmer and cook for 2-3 minutes until thickened.
- Season the béchamel with salt, black pepper, and nutmeg.
- Add the cooked crozets to the béchamel and mix well to coat the pasta.
- Mix the grated Gruyère and Beaufort cheeses together. Stir half of the cheese mixture into the pasta.
- Transfer the pasta mixture into a greased baking dish. Sprinkle the remaining cheese over the top.
- Bake in the preheated oven for 20-25 minutes, or until golden and bubbly.
- Let it cool slightly before serving.
Substitutions
- Gruyère cheese -> Emmental cheese
- Beaufort cheese -> Comté cheese
Enhancements in the Next Evolution
- Add finely chopped ham or pancetta for extra flavor.
- Incorporate sautéed mushrooms for an earthy depth.
- Include finely chopped leeks for a subtle onion flavor.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
