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Gratin of crozets with ham and cheese
Croziflette
A Recipe From: Savoie
A variation on the famous "Tartiflette" where crozets replace the potatoes.

Skill Level: Easy
Serves: 4

Directions
Preheat oven at 350º F. Cook the crozets in salted water for 15 minutes; drain and reserve. Melt butter in a skillet over medium heat and sweat the onion until soft and translucent. Pour the crozets in a gratin dish, pour the cream over the pasta, top with ham, onion and cheese. Set in the oven for 5 minutes until the cheese is melted. Serve immediately.

Sylvaine's tips
True Reblochon (made with raw milk) cannot be legally imported into the US. You may be able to find the pasteurized version called "fromage de Savoie". You could also substitute Raclette cheese, Fontina or a combination of Gruyère and Munster.

Recipe Contributed By
Joie de Vivre

Recipe Category: Pasta


Ingredients
10 oz buckwheat crozets Available Online
1 tbsp butter
1 onion, chopped
4 slices of raw ham
8 oz of Reblochon
2 cups of heavy cream


Wine Pairings

wine White wine from Savoie

wine Côtes du Rhône blanc



Items Available For This Recipe



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