Leek and Beaufort ravioli gratin

Origin : Alpes du Nord
Gratin de ravioles aux poireaux et au Beaufort - recette Sherpa
Preparation time
20 min
Cooking time
20 min

Some history

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.


Thanks : 

Recipe made by Stéphanie Iguna (Stephatable) wtih the Beaufort selected by Guillaume from Sherpa Montchavin.

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