Crozets Casseroles with Saint-Nectaire
Crozets Casserole with Saint-Nectaire is a traditional French dish from the Savoie region, combining the unique flavors of crozets and Saint-Nectaire cheese. Crozets are small, square-shaped pasta made from buckwheat or wheat flour, providing a distinctive, hearty texture. In this casserole, crozets are cooked and layered with sautéed onions, lardons (bacon bits), and cream. The dish is then generously topped with slices of Saint-Nectaire cheese, a soft, creamy cheese from the Auvergne region known for its nutty and earthy flavors. The casserole is baked until the cheese is melted and bubbly, creating a rich, comforting dish perfect for a cozy meal.
Ingredients
- 14.11 oz crozets
- 8.82 oz lardons
- 0.5 bunch chervil
- 1 garlic clove
- 14.11 oz Saint-Nectaire cheese
- 6.76 fl oz heavy cream
- Salt
- Pepper
Instructions
- Boil the crozets in salted water for 15 minutes until tender. Drain them.
- Cut the Saint-Nectaire into 8 thin slices. Remove the rind from the rest and cut it into small cubes.
- Place the cheese cubes in a saucepan with the cream, season generously with pepper, and add the peeled and pressed garlic. Melt the mixture, stirring frequently.
- Grill the lardons in a dry pan, stirring often. Place them on paper towels to drain.
- Preheat the oven grill. Mix the crozets with the cheese sauce and lardons. Divide the mixture into 4 small ovenproof dishes. Arrange the Saint-Nectaire slices on top and place under the grill for a few minutes until the top is golden and bubbly.
- Serve hot, garnished with a sprig of chervil.
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Notes
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