This exquisite frog legs gratin, a cherished recipe from Savoie-Dauphiné in France's regional cuisines, combines rich grated Beaufort cheese, fruity white wine, and aromatic fine herbs for an unforgettable flavor. As culinary experts in French regional dishes, we recommend serving it immediately, straight from the oven when golden and bubbling.
Difficulty: Moderate
Trim the frog legs and place them in a bowl. Season with salt and pepper, sprinkle with milk, and let rest. Meanwhile, peel and finely chop the shallots and garlic clove. Drain the frog legs, dust them lightly with flour, and sauté in butter in a large skillet with the garlic and shallots for 7-8 minutes, working in batches if needed.
Drain the sautéed frog legs and arrange them in a large gratin dish. Deglaze the pan with white wine, reduce over high heat for about 5 minutes, then pour over the legs. Add chopped chives and chervil, and drizzle with lemon juice.
In a bowl, mix the fresh cream, grated Beaufort cheese, and egg yolks. Season with salt and pepper, stir well, and pour over the frog legs. Broil for 3-4 minutes until golden, then serve hot.
Source: Cuisines Régionales de France. Savoie-Dauphiné. Editions du Fanal.
