Croziflette: A Savoyarde Tradition
A creamy, cheesy dish made with crozets and gooey Reblochon cheese, perfect for cozy gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Vegetarian (with alternative ingredients)
Ingredients
Scale
- 300 g crozets (nature or buckwheat)
- 200 g lardons fumés (smoked bacon bits)
- 1 large onion (or 2 medium onions)
- 20 cl crème fraîche épaisse (thick crème fraîche)
- 1 Reblochon de Savoie (around 450 g)
- Pepper (to taste)
- Optional: 5 cl dry white wine
Instructions
- Prepare the Ingredients – Gather all your ingredients for smoother cooking.
- Cook the Crozets – Bring salted water to a boil, add crozets, and cook until al dente (about 10-12 minutes). Drain and reserve some cooking water.
- Sauté the Lardons and Onions – Cook lardons until crispy, about 5-7 minutes, and add onions until translucent, about 5 minutes.
- Combine Crozets with the Mixture – Fold in crozets, stir in crème fraîche, and add reserved pasta water if necessary.
- Layer with Reblochon – Preheat oven to 200°C (392°F), transfer mixture to a baking dish and top with Reblochon cheese.
- Bake to Perfection – Bake for about 20-25 minutes, until the cheese is bubbly and golden.
Notes
Serve hot with a green salad and enjoy with a glass of dry white wine.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg
Keywords: Croziflette, French recipe, Comfort food, Savoyarde tradition, Cheesy pasta