Leek and Beaufort ravioli gratin
The Beaufort : This exceptionnal cheese was nicknamed "the prince of the Gruyères" by the gastronome Brillat-Savarin. The milk from Tarine or Abondance cattle is used to make Beaufort, creating a direct link between the flowery alpine pastures and the plate. It must be tasted to appreciate the extent of it's delicate and complex flavours.
- 3 to 4 leeks, white parts only
- 2 shallots
- 20g butter
- 20cl creme fraiche or sour cream
- 4 plates Dauphiné ravioli (depending on the mould)
- 200g Beaufort
- Fine salt and freshly ground pepper
Preheat the oven to 180°C (350°F).
Finely grate the Beaufort. Chop the chives, then wash and thinly slice the leeks.
In a frying pan, melt the butter, add the shallots and sweat for a few minutes.
Add the leeks, cover, and cook aver low heat for about ten minutes until soft.
Add the liquid cream (keep 2 tablespoons for later), reduce for a few minutes over low heat, and set aside.
Spread a base of cream in the bottom of a gratin dish as with lasagne, then add a layer of ravioli, a few spoonfuls oh the leek mixture, and some grated Beaufort. Repeat until all the ingredients are used.
Finish the assembly with a layer of beaufort.
Bake 10 to 15min with oven in fan mode, then set to grill mode and grill for 5min until golden brown.