Crozet gratin with herb and Beaufort sausage
Ingredients
Instructions
- 200g Crozets
- 400 g Sausages with herbs
- 50g Beaufort
- 10 cl Cream
- Salt
- Pepper
- Cook the crozets in salted boiling water for the time indicated on the packaging.
- Meanwhile, grill the sausages on a very hot grill, turning them regularly, then cut them into thick slices.
- Preheat the oven to 200°C (th.6/7). Drain the crozets and spread them in a baking dish.
- Add the cream, lightly salt, pepper and mix. Add the slices of sausage then sprinkle with grated Beaufort cheese.
Crozet gratin with herb and Beaufort sausage
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