Cook the Crozets by pouring them into a large amount of salted boiling water for 20 minutes.
Cut the cured ham into thin strips and the Reblochon cheese into cubes.
Sweat the onions.
Drain and rinse the crozets in plenty of lukewarm water. Pour them into a large gratin dish. Pour over the crème fraîche, add the strips of ham and onions, the cover with Reblochon cubes.
Leave to melt for 5 minutes in a hot oven (180°C). Serve immediately. |
