With the cold that it is now, I launched into a gratin of ham and leek crozets. It’s a comforting dish that’s easy to make with easy-to-find ingredients.
If you do not know crozets, they are small square-shaped pasta, originating from Savoie. They are made from durum wheat or buckwheat, and I have a preference for the latter. They lend themselves very well to gratin recipes and their format of small squares is perfect for tasting.
In this recipe, they are first cooked in the classic way. Use the cooking water to cook the leeks. They are then sautéed in the pan with the onion. Add the mustard cream then the crozets and slide the preparation into a baking dish. Sprinkle with strips of cured ham and sprinkle the whole thing with the Beaufort then bake in the oven. This family dish is served hot to make the most of the flavours.
Leek and ham crozet gratin:
Leek and ham crozet gratin
A delicious gratin made with typical pasta, ham and leeks.
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Ingredients
- 12 small slices of raw ham
- 100 g grated Beaufort cheese
- 20 g butter
- 30 key of cream
- 400 g crozets
- 3 small leeks
- 1 onion
- 2 tablespoons mustard
- 2 tablespoons olive oil
- 10 key dry white wine
- salt pepper
Instructions
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Cook the crozets in a large saucepan of salted boiling water, according to the packet instructions.
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Drain the crozets but reserve the cooking water.
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Run the crozets under cold water, drain and set aside.
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Clean the leeks and chop them.
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Peel and chop the onion.
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Heat the reserved cooking water to a boil and plunge the leeks into it for 6 minutes.
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Drain them.
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Sauté the onion in a pan with olive oil.
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Add the drained leeks and simmer for 10 minutes.
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Deglaze the pan with the dry white wine, cook for 2 minutes then add the cream and mustard.
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Leave to simmer for another 5 minutes then put the whole thing in a salad bowl with the crozets.
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Heat the oven to 210°C.
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Arrange the crozet mixture in a buttered baking dish.
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Divide the slices of raw ham and grate the Beaufort on top.
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Leave to brown for 10 minutes then serve hot.
