Savoyard Crozets Gratin

Finely slice the onion into half-moons, mince the garlic, strip the thyme leaves, and grate the nutmeg. Halve the Reblochon horizontally through its equator so you have two flat discs, rind side up.

Place a wide, oven-safe sauté pan or Dutch oven over medium heat. Add the butter and oil together and, once the butter foams, add the onion with a pinch of salt. Cook, stirring occasionally, for 18–20 minutes until deeply golden and jammy.

Add the garlic and thyme to the onions and cook for 2 minutes until fragrant.

Pour in the white wine and stir, scraping any fond from the base. Simmer for 3 minutes until the wine is nearly evaporated.

Add the dry crozets to the pan and stir to coat in the onion base.

Preheat the oven to 200°C, or 180°C for a fan oven, or 400°F. Pour in the hot vegetable stock, add the nutmeg, salt, and pepper, and bring to a gentle boil. Reduce to a steady simmer and cook uncovered for 20 minutes, stirring every few minutes, until the crozets are tender and have absorbed most of the stock, leaving a thick, saucy consistency.

Remove the pan from the heat and fold in the crème fraîche until fully combined. Taste and adjust seasoning.

If the pan is not oven-safe, transfer the crozet mixture to a buttered gratin dish approximately 28 × 20 cm. Lay both Reblochon halves cut-side down across the surface, covering as much of the top as possible.

Bake for 20–25 minutes until the Reblochon has fully melted, the edges are bubbling vigorously, and the top is blistered and deep amber.

Rest the gratin for 5 minutes before serving directly from the dish.