Ingredients
Serves 4
300 g of crozets with sarazin
150 gr. bacon
1 onion
30 cl. liquid cream
1/2 reblochon cheese
Cook the crozets for 15 minutes in boiling water. Add a little salt.
Drain
Chop the onion and fry in a pan with the bacon
Mix with the crozets + the liquid cream in a gratin dish
Put the 1/2 Reblochon cheese cut in 2 on top (see photos)
Put in the oven for 10 minutes to brown
Serve with cured ham and a green salad
And enjoy!
You can easily find crozets in the pasta section of your shop
Variation: You can use 50% plain crozets and 50% crozets with sarazin