Diots de Savoie and its crozet gratin Ingredients: butter flour - 4- diots de Savoie - 50 cl of - white wine (failing this, you can also use red wine) - 3- shallots For the Crozets gratin: - 2 tablespoons of - thick crème fraîche - 1 piece of - Beaufort (failing this, take grated Gruyère) - 150 g of - natural crozet.
Utensils： 1 Gratin dish oven dishes- 1 Kitchen knives knife- 1 sauté pan- 1 brush -
Cuisson:
40 min
Phase 1
The diots:
Phase 2
Peler les échalotes. Les couper en fines rondelles.
Phase 3
In a frying pan, melt the butter, brown the shallots. Ajouter les diots, les faire dorer. Saupoudrer de farine et ajouter le vin. Laisser cuire à feu doux entre 30 et 40 min. La sauce doit s'épaissir.
Phase 4
Le gratin :
Phase 5
Cook the crozets for 20 minutes in boiling, salted water.
Phase 6
Once cooked, drain them but not too much. Mix the crozets with the cream and cheese. Season with pepper and brown in the oven.
Utensils： 1 Gratin dish oven dishes- 1 Kitchen knives knife- 1 sauté pan- 1 brush -
Cuisson:
40 min
Phase 1
The diots:
Phase 2
Peler les échalotes. Les couper en fines rondelles.
Phase 3
In a frying pan, melt the butter, brown the shallots. Ajouter les diots, les faire dorer. Saupoudrer de farine et ajouter le vin. Laisser cuire à feu doux entre 30 et 40 min. La sauce doit s'épaissir.
Phase 4
Le gratin :
Phase 5
Cook the crozets for 20 minutes in boiling, salted water.
Phase 6
Once cooked, drain them but not too much. Mix the crozets with the cream and cheese. Season with pepper and brown in the oven.