Le clafoutis with tome des Bauges is a dish made with mushrooms, tome des Bauges, semi-salted butter, crème fraîche, eggs, chives, nutmeg, salt and pepper.

Tome des Bauges is a traditional domestic cheese made from raw milk made for centuries by families from the Bauges massif which has benefited from a PDO since 2002. Straddling Savoie and Haute-Savoie, natural and flowery meadows are the base. of the feeding of the herds. The term "tome" comes from the Savoyard dialect "toma" which means "cheese made in the mountain pastures".

Easy and quick to prepare, tasty, it is perfect for meals accompanied by a green salad.

Level of difficulty: easy
Preparation time : 15 min
Rest time : -
Cooking time : 30 min
Total time : 35 min
6 people
600 g of mushrooms (Paris, porcini, chanterelles or oyster mushrooms)
125 g of tome des Bauges
40 g half-salted butter
300 ml of fresh cream
3 eggs
3 tablespoons of chives
1 pinch of nutmeg
salt pepper


  • Clean the mushrooms with a damp brush.
  • Cut into strips.
  • Crust the tome, cut into thin slices.
  • Wash and finely chop the chives.
  • Preheat the oven in static mode to 180 ° C.
  • In a frying pan, melt 25 g of butter and brown the mushrooms.
  • Beat the eggs into an omelet, add the nutmeg, crème fraîche and chives. To mix together.
  • Butter the inside of small ramekins and top with the drained mushrooms.
  • Pour in the egg mixture.
  • Cover with slices of Tome.
  • Bake for 30 minutes in a bain-marie.
  • Servir chaud.
  • To taste!

Quote about cooking:

“Country cuisine is as much a cuisine of subsistence as it is of flavors. "

Jacques Blanc