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Croziflette

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A warm, cheesy, and utterly delightful dish that embodies comfort and nostalgia, perfect for cozy gatherings.

Ingredients

Scale
  • 2 cups Crozets pasta (or small pasta like orzo or ditalini)
  • 1 cup Reblochon cheese (or Brie/Camembert)
  • 4 medium Yukon Gold potatoes, peeled and thinly sliced
  • 1 large onion, sliced into half-moons
  • 1 cup heavy cream (or whole milk)
  • 4 slices bacon or lardons (or smoked tofu/mushrooms for a vegetarian option)
  • Salt and pepper to taste

Instructions

  1. Cook the Crozets: In a large pot of salted boiling water, cook your crozets according to the package instructions for about 12-15 minutes. Rinse under cold water after draining to stop the cooking process.
  2. Prepare the potatoes and onions: Peel and thinly slice the potatoes and slice the onions. In a skillet, heat a tablespoon of oil or butter over medium heat, add the onions, and cook until caramelized for about 10-15 minutes.
  3. Cook the bacon: In the same skillet, add your bacon and fry until crispy. Remove and set aside.
  4. Combine everything: In a mixing bowl, combine cooked crozets, sliced potatoes, caramelized onions, cooked bacon, and a splash of heavy cream. Mix gently, adding salt and pepper.
  5. Layer and bake: Preheat your oven to 375°F (190°C). In a greased baking dish, layer the mixture evenly and top with slices of Reblochon cheese. Bake for 30-35 minutes until golden brown and bubbling.
  6. Serve and enjoy: Let cool for a few minutes, then serve hot, garnished with fresh herbs if desired.

Notes

Croziflette reheats beautifully. If preparing ahead of time, refrigerate before baking and add extra cooking time if baking from cold.

Nutrition

Keywords: Croziflette, comfort food, French cuisine, cheesy, rustic recipe, pasta bake

Find it online: https://rusticflavor.com/croziflette-recipe-delicious-crozet-cheese-casserole/

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