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Croziflette au Reblochon

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A comforting and hearty dish from the alpine regions of France featuring creamy Reblochon cheese, crozets, and smoky lardons.

Ingredients

Scale
  • 500g Crozets (or small pasta like farfalle or shells)
  • 1 Reblochon Cheese (or Brie/Camembert)
  • 200g Lardons (or bacon/pancetta)
  • 2 Onions, thinly sliced (or shallots)
  • 400ml Heavy Cream (or half and half)
  • Salt and Pepper to taste
  • Fresh Parsley for garnish

Instructions

  1. Preheat your oven to 180°C (350°F).
  2. Cook the crozets in a large pot of salted boiling water for 10-12 minutes until al dente. Drain and set aside.
  3. Sauté the onions in a large skillet with oil for 5-7 minutes until golden and translucent.
  4. Add the lardons to the skillet and cook until crispy and golden.
  5. Combine the cooked crozets, onion-lardon mixture, and heavy cream in a mixing bowl. Season with salt and pepper.
  6. Layer half the mixture in a greased baking dish, place sliced Reblochon on top, add the remaining mixture, and finish with the other half of the cheese.
  7. Bake for 25-30 minutes until golden brown and bubbling.
  8. Garnish with fresh parsley and serve hot.

Notes

Croziflette pairs wonderfully with a simple green salad or a glass of white wine. Feel free to customize with vegetables or herbs.

Nutrition

Keywords: Croziflette, Reblochon, Comfort Food, French Dish

Find it online: https://flavorvia.com/croziflette-creamy-weeknight-comfort-bake/