Summer season from june 23rd to september 1st, 2018.

Road access info

 

[ROAD ACCESS INFORMATION]

FROM GRENOBLE
Take the motorway to Grenoble and leave at Exit 8 for Briançon & Vizille.
Then take the D1091 towards Briançon via Le Bourg d'Oisans.
Turn right at the Chambon dam and drive up the D213.


FROM BRIANCON / ITALY

→ The Chambon Tunnel road is closed until december 15th, 2017. 
Please take the "rescue road" (5.30km on the left side of Chambon lake).
→ For 3.5t trucks and campers Les 2 Alpes access from Briançon/Italy is mandatory via Frejus Tunnel .

 

HAVE A SAFE TRIP!

Grandmother Lucette’s recipes - Oisans’ crozet gratin

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You probably don’t know my grandmother, which is a great shame as she is such an amazing cook. Tasting her dishes is sheer bliss. From the very first mouthful, a feeling of total pleasure washes over you; from your taste buds to your stomach, it’s sheer unadulterated pleasure.

 

I’m the type of person who likes to share life’s simple pleasures with my friends, so here’s one of her ‘to-die-for’ recipes for you.


After the mouthwatering Farcis de l’Oisans and the legendary Gratin Dauphinois, today I’ll be sharing her recipe for the Oisans’ crozet gratin with you! In the old days, this typical Dauphiné mountain dish used to be eaten on Fridays, served with a salad.

Preparation time: approximately 1hr, not including cooking time
Cooking time: approximately 1hr 20mins altogether.
Cost: Low
Difficulty: easy.
Ingredients:
- 700 g flour,
- 500 g potatoes,
- 200 g grated Gruyère cheese,
- 2 dl water,
- 15 g butter,
- 2 eggs,
- 2 generous pinches of salt,
- 1 tsp baking powder,
- a splash of oil

Method:
- Cook the unpeeled potatoes in boiling water, then remove their skin and mash them in a large bowl.
- Pour the flour onto the work surface and make a well.
- Add the mashed potatoes, as well as the water, salt, eggs and baking powder (this can also be done in a mixing bowl).
- Knead the dough until it is neither too hard, nor too soft (I hope this helps… ;) It needs to have a consistancy similar to uncooked pasta or gnocchi).
- Shape the dough into rolls approx 1cm thick and cut them into little squares.
- Pour a drop of oil into a pan of simmering water and add the crozets. You’ll know they’re cooked when they’re at the bottom of the pan.
- Rinse, then alternate a layer of crozets with a layer of grated Gruyère in a gratin dish, ending with a layer of grated Gruyère and a few flecks of butter (you can also add a little warm cream).
- Brown in the oven for around twenty minutes.

Serve hot, with a green salad.

 

Bon appétit everyone!

 

Picture copyright : Ivan Lian via Visualhunt CCBY-NC-ND.

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