Having spent some time in the Vercors to enjoy the snow and skiing, I was able to revive my memories of the Savoyard cuisine that I love. I had missed the good Savoyard cheeses, the way they are made and cooked. Because I can't find all the ingredients when I'm in Strasbourg, especially my favorite cheese: Bleu du Vercors. And yes, everyone has his own taste. So here are some recipes that I particularly like and that are 100% Vercors and Savoyards (yes you understood it now, ahah).
Tartiflette
Ingredients:
- potatoes (microwave) -> 1 kg
- lardons -> 400 g
- reblochon cheese -> 500 g
- fresh cream -> 20 cl
- onions -> 100 g
- white wine -> 25 cl
- oil -> 1 spoon
Preparation:
Cook the potatoes for 5 minutes in the microwave (look carefully on the bag for the minutes, it depends on the brand). Wait for them to cool down, then cut them into slices.
Fry the onions with a little oil over low heat. Then add a little white wine and the bacon. Cook on low heat for about 10 minutes.
Then, in a dish, put a layer of potatoes, a layer of onions and bacon, and a layer of Reblochon cheese cut into small pieces. Repeat this pattern until you run out of ingredients and finish with the cheese for a gratin effect. Add the crème fraiche and put the whole thing in the oven for 10-15 minutes at 180 degrees. And serve!
Crozet and blue cheese gratin
Ingredients :
- fresh cream -> 20 cl
- blue cheese -> 500 g
- crozets -> 250 g
Preparation:
After boiling water, put the crozets in it and cook them for 15 minutes.
Once the crozets are cooked, take a gratin dish and apply a layer of crozets, followed by a layer of blue cheese previously sliced. Repeat this operation until you run out of stock and finish with a layer of blue cheese. Then, add the crème fraiche and bake the whole thing for 15 minutes at 200 degrees.
Blue cheese raviole gratin
Ingredients :
- Vercors blue cheese -> 500 g
- Frozen raviole -> 500g
- Bricks of soya milk -> 2 bricks
- Pepper -> 1 pinch
- White wine -> 25 cl
Preparation:
Put a layer of ravioli (previously frozen), then add a layer of cubed blue cheese, then put a layer of ravioli, then blue cheese, etc, but finish with a layer of blue cheese.
Take the brick(s) of soya milk, add pepper and a little white wine (to measure, the wine-milk mixture must cover the final layer of blue cheese).
Bake in a hot oven at 200°C for about 20 minutes, wait until the dish cools down a bit and then eat.
Savoyard fondue
Ingredients :
Emmental cheese -> 250 g
Comté cheese -> 250 g
Beaufort cheese -> 250 g
White wine -> 25 cl
Bread -> 1 baguette
Casserole or fondue set, iron picks
Preparation:
Cut the cheeses into small pieces (small cubes). Once everything is cut, put the cheese in a saucepan or in the fondue machine. Add 1/4 wine per 1 kg of cheese.
Heat for 10 minutes, stirring gently with a spoon (preferably wooden). Cut bread into slices. Then serve with the picks.
Raclette
Ingredients :
- raclette -> 1 kg
- potato -> 500 g
- cold cuts (white ham, raw ham, rosette, chorizo...) -> 250 g each
Preparation:
Cook the potatoes in water for 20-25 minutes (you can peel them beforehand if you wish). Arrange the cold cuts on a tray or plate.
Then, take out the raclette machine (or cook the cheese in the microwave for 30 seconds), place the raclette on top and let it cook. Then serve with the charcuterie and potatoes (for those who like it that way).
Photo credit : Amelie Marmonier
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