Recipe: Gratin of crozets with Savoyard diots

Name: Gratin de crozets aux diots de savoie
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 portions
Ingredients: 500 g de crozets2litres de bouillon de poulebeurre de baratte6 Diots(petites saucisses savoyardes)1 oignon ciselé très finement40 cl de crème liquide 30%Sel, poivre du moulin1 reblochon fermier taillé en fines tranches

By chef patrick ★ ★ ★ ★ ★ 3.9/5 (15 reviews) Vegetables

Prep 15 min

Cook 15 min

Total 30 min

Servings 6 serv.

Crozets are a variety of starches specific to Savoy. They are small pieces of pasta, flattened with a roller and cut into squares using a specific chopping knife, formerly rather made at home.

Ingredients for 6 servings

500 g of crozets
2 liters of chicken stock
churned butter
6 Diots (small Savoyard sausages)
1 onion finely sliced
40 cl of 30% liquid cream
Salt, ground pepper
1 farmhouse reblochon cut into thin slices

Step-by-step directions

1- Cook your crozets for 11 minutes after boiling in your good chicken stock.

2- Meanwhile, brown thick slices of Diots (small sausages) in butter for 3 minutes on each side, then add a very finely sliced onion, cover and let sweat for 5 minutes, cover and turn off your heat.

3- In a saucepan, pour the liquid cream, salt (lightly) and pepper, then, at boiling, add your pan-fried Diots, their juice and the crozets just drained.

4- Then bring to a boil, then distribute into 6 hollow molds.

5- Peel your reblochon, and make thin slices that you will place on each small mold.

6- Set oven to broil position, then, when they are well gratined, eat without waiting.

Gratin