Preparation
Preheat the oven to 180°C.
Butter a gratin dish.
Cook the cornettes in salted boiling water (rinse with cold water to keep them al dente).
Spread half of the cornettes at the bottom of the dish and cover with the sliced Jambon de la Borne AOP.
Make a second layer with the remaining cornettes.
Mix the wine, eggs, cream, and grated Vacherin Fribourgeois AOP until smooth. Season with salt and pepper.
Pour the mixture over the dish and place the thin slices of Vacherin Fribourgeois AOP on the surface. Sprinkle with paprika.
Bake for 10 to 15 min in the center of the oven. Finish under the grill setting to brown the top of the gratin.
Recipe source: www.vacherin-fribourgeois-aop.ch
For 4 to 6 people
Preparation : 10 min
Cooking : 10 to 15 min
Ingredients and products
- 2 eggs
- 1 dl (100 ml) of 35% cream
- 1 dl (100 ml) of white wine
- 10 g of butter
- 250 g of cornettes (short Swiss pasta)
- 200 g of Jambon de la Borne AOP, cut into strips
- 350 g of Vacherin Fribourgeois AOP (250 g grated & 100 g in thin slices)
- salt and pepper
- paprika
