Discover these 5 essential recipes based on Beaufort that you absolutely must know and try. This famous cheese from France, originally from Savoie, is a key ingredient to enhance your dishes and surprise your guests.
1. Polenta Cream with Porcini Mushrooms and Beaufort Cheese
The cream of polenta with porcini mushrooms and Beaufort is an original recipe that highlights all the flavors of Beaufort cheese. To make this delicious starter:
Ingredients for the polenta:
- 250 g of polenta (instant preferred for quick cooking)
- 750 ml of water or vegetable broth (for cooking the polenta)
- 100 g of Beaufort, grated
- 100 ml of liquid cream
- Salt and pepper, to taste
For the porcini mushrooms:
- 300 g of fresh porcini mushrooms (or rehydrated if you are using dried porcini)
- 2 tablespoons of olive oil
- A few sprigs of fresh thyme
- Salt and pepper, to taste
Preparation :
Boil the water or broth in a large pot. Pour in the polenta in a steady stream while stirring with a whisk to prevent lumps. Cook according to the packet instructions, usually 5 to 10 minutes for instant polenta. Once the polenta is cooked and thick, incorporate the liquid cream and the grated Beaufort cheese. Season with salt and pepper to your liking. Keep the polenta warm over low heat, stirring occasionally to prevent it from sticking.
Subsequently, clean the porcini mushrooms by gently brushing them to remove the dirt. Cut the larger ones into equal-sized pieces. Heat the olive oil in a pan over medium heat. Add the porcini and thyme, and sauté them until they are golden and tender, about 6 to 8 minutes. Salt and pepper to your taste.
Tip:
Do not hesitate to add a few thin slices of Savoie raw ham to bring even more flavor to your dish.
2. Beaufort and Potato Puff Pastry Tart
A puff pastry tart with Beaufort and potatoes is a comforting and indulgent dish. Here’s how to make this recipe:
Ingredients for 4 to 6 people:
- 1 puff pastry (preferably pure butter)
- 500 g of potatoes
- 200 g of Beaufort, sliced or grated
- 3 eggs
- 200 ml of fresh liquid cream
- Salt and pepper, to taste
- Grated nutmeg (optional, for adding a touch of flavor)
Preparation:
Spread a sheet of puff pastry into a tart mold, then prick the bottom with a fork. Cook the potatoes cut into cubes in water or steam until they are tender. Cut slices of Beaufort and arrange them on the bottom of the tart. Then add the drained and cooked potatoes. Beat some eggs with liquid fresh cream, season to your taste and pour this preparation over the potatoes and cheese. Bake for about 30 minutes at 180°C.
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Variant :
You can add bacon bits or sliced onions previously sautéed in a pan to enhance your pie.
3. Beaufort Zucchini Gratin
To make this tasty gratin, follow these instructions:
Ingredients for 4 people:
- 4 medium-sized zucchinis
- 200 g of Beaufort, grated
- 200 ml of thick fresh cream
- Grated nutmeg, to taste
- Breadcrumbs, about 50 g
- Butter, for buttering the dish and adding in dollops on the gratin
- Salt and pepper, to taste
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Preparation:
Cut the zucchinis into slices and pre-cook them in steam for 5 minutes. In a salad bowl, mix some thick fresh cream, grated Beaufort and a touch of grated nutmeg. Gently incorporate the zucchinis into this preparation. Place this mixture in a gratin dish previously buttered. Sprinkle with breadcrumbs and add a few knobs of butter on top. Bake at 180°C for 25-30 minutes.
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Support:
Serve your zucchini gratin with Beaufort cheese with grilled meat or fish, such as salmon, to create a complete and balanced meal.
4. Mushroom and Beaufort Risotto
This risotto creamy and tasty is perfect for impressing your guests at a dinner. Here is how to make it:
Ingredients for 4 people:
- 300 g of arborio rice (specific for risotto)
- 1 litre of vegetable broth, kept warm
- 200 g of Beaufort, finely grated
- 300 g of mushrooms of your choice (such as Paris mushrooms, porcini, or a mix)
- 1 medium onion, chopped
- 2 tablespoons of olive oil
- Salt and pepper, to taste
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Preparation:
Sauté some thinly sliced onions in a little olive oil, then add your arborio rice. Once lightly browned, gradually pour in hot vegetable broth stirring regularly. Incorporate some mushrooms previously cut and pan-fried while the rice is cooking. When the rice is well cooked and creamy, remove it from the heat and generously add finely grated Beaufort. Mix well and serve without delay.
Tip:
For even more flavors, use wild mushrooms, such as chanterelles or porcini, in your risotto.
Beaufort Soufflé
The soufflé with Beaufort is an absolutely delicious French classic. To prepare your soufflé, follow these instructions:
Ingredients for 4 people:
- 50 g of butter
- 50 g of flour
- 500 ml of cold milk
- 4 egg yolks
- 150 g of Beaufort, grated
- 4 egg whites
- A pinch of salt
- Butter for buttering the ramekins
Preparation:
Preheat your oven to 180°C (356°F). Melt some butter in a saucepan, then add in flour to create a roux. Slowly pour in cold milk while stirring continuously. Let it thicken and remove from heat. Incorporate egg yolks, grated Beaufort cheese, and season to taste. Whip egg whites into stiff peaks with a pinch of salt and gently fold them into your mixture. Pour the mixture into buttered ramekins. Bake for about 20 minutes without opening the oven door to ensure the soufflés rise well.
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Suggestion:
Enjoy your Beaufort soufflé with a beautiful green salad to accompany this refined dish.
In summary, Beaufort is a multifaceted cheese that will allow you to create tasty and original dishes. Feel free to experiment with these recipes to surprise and delight your loved ones.