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Crozets de Savoie au Beaufort

Serves 4 to 6 Entree pasta, Pasta & Rice

Crozets de Savoie au Beaufort

In the alpine region of Savoie, Crozets de Savoie au Beaufort is a cherished staple, woven into the fabric of everyday life. The dish, with its distinctive square pasta, is a regular presence on family tables, especially during the colder months when warmth and comfort are paramount. Its simplicity is its strength, offering a taste of home that speaks to the heart of Savoyard cuisine.

The dish envelops the palate in a rich embrace, with the nutty depth of Beaufort cheese melting into creamy layers of crème fraîche and milk. A touch of butter adds a silky finish, while a sprinkle of salt and pepper heightens the flavor, creating a comforting, deeply satisfying experience. Crozets de Savoie au Beaufort is best enjoyed steaming hot, a humble yet indulgent reminder of the culinary warmth that Savoie offers.

Ingredients

  • 400 gcrozets de Savoie — buckwheat pasta
  • 250 gBeaufort or Comté cheese — grated
  • 2 cupswhole milk
  • 2 tbspcrème fraîche
  • 1 tbspbutter
  • to tastefine salt and pepper

Method

  1. Start by bringing a large pot of salted water to a rolling boil. Add 400 g of crozets de Savoie and cook until they are just al dente. This should take about 12-15 minutes, but taste a piece to ensure it has a slight bite to it. Once done, drain the crozets well and set them aside.
  2. While the crozets are cooking, prepare the cheese sauce. In a medium saucepan, combine 2 cups of whole milk and 2 tablespoons of crème fraîche. Heat the mixture over medium heat, stirring occasionally until it is warm but not boiling. This will ensure the crème fraîche integrates smoothly into the milk.
  3. Grate 250 g of Beaufort or Comté cheese and gradually add it to the warm milk mixture, stirring constantly. Continue to stir until the cheese has completely melted and the sauce is smooth and creamy. The sauce should coat the back of a spoon without being too thick.
  4. Incorporate 1 tablespoon of butter into the cheese sauce, stirring until it melts completely. Season the sauce with fine salt and pepper to taste. The butter will add richness and a glossy finish to the sauce.
  5. Combine the drained crozets with the cheese sauce in a large mixing bowl or directly in a baking dish. Toss them together until the crozets are evenly coated with the sauce. Ensure every piece of pasta is well covered for a uniform flavor.
  6. Transfer the crozets and sauce mixture to a baking dish if not already in one. Spread it out evenly, and if desired, sprinkle a little extra grated Beaufort on top for a golden finish. Bake in a preheated oven at 180°C (350°F) until the top is bubbling and golden brown, which should take about 15-20 minutes.
  7. Once baked, remove the dish from the oven and let it rest for a few minutes. This allows the sauce to settle and thicken slightly, making it easier to serve. Serve hot directly from the dish, offering extra cheese at the table for those who wish to add more.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

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