Abbaye de Tamié and prosciutto crozets casserole

1. Boil the crozets in a big pot of water for 20 minutes. Drain.

2. Preheat the oven at 180°C/350°F.

3. Peel the onion and garlic, mince finely.

4. Cook the onion and garlic in a pan with a bit of oil for a few minutes. Turn the heat down, add crozets and sour cream. Season with salt and pepper. Mix.

5. Cube half of the cheese and slice the other half.

6. In 4 individual dish, add a layer of creamy crozets, a slice of prosciutto, a few cubes of Abbaye de Tamié, another layer of crozets and then 2 slices of Abbaye de Tamié.

7. Bake for 15 minutes, cheese must be golden brown.

Serve warm