Crozets gratin light

Crozets are square pasta with buckwheat. The basic recipe is crozets gratin Savoyard, but as you might expect... It's very fat! So today I offer a lighter version with goat cheese and ham :) (ok... for the greedy ones I put the Savoyard version in suggestions ;)!!!).

Ingredients (for 2-3) : 

• 300g crozets
• 100g fresh goatcheese
• 2 ham slices
• Grated cheese
• Breadcrumbs
• Salt, pepper, nutmeg, parsley

Mixture :

• Cook crozets in plenty of lighty salted water during 15 to 20 minutes.
• Drain crozets and add pepper, nutmeg, parsley, ham cut into small pieces, and the cream cheese and mix.
• Pour into a gratin dish.
• Cover with emmental and breadcrumbs.
• Place the gratin in the oven for 15-20 minutes at 180°C.

Suggestion : For the Savoyard version replace the goat cheese with cream with garlic and thyme. Replace ham with dry ham. Finally, replace the emmental on top with the grated Tomme de Savoir and Beaufort slices.