Croziflette Savoyarde
A delightful dish from the French Alps, bringing together rich Reblochon cheese, creamy sauce, and crispy lardons for a truly comforting meal.
- 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
Ingredients
Scale
- 400g Crozets
- 200g Reblochon Cheese
- 150g Lardons
- 1 Onion
- 300ml Heavy Cream
- Salt and Pepper to Taste
- Fresh Parsley for Garnish
Instructions
- Cook the Crozets: Bring a large pot of salted water to boil. Add the crozets and cook according to package instructions – about 10-12 minutes until al dente. Drain, saving a splash of pasta water.
- Sauté the Lardons and Onions: In a skillet, add the lardons over medium heat. Cook until crispy, about 5-7 minutes. Remove with a slotted spoon. In the same skillet, add onions and sauté until soft, about 3-4 minutes.
- Combine Ingredients: In a mixing bowl, combine the crozets, onions, lardons, and cream. Season with salt and pepper. Add reserved pasta water if needed.
- Layer the Dish: Preheat your oven to 200°C (400°F). Transfer the mixture to a baking dish, top with Reblochon cheese, rind side up.
- Bake: Bake for 20-25 minutes until the cheese is golden and bubbly.
- Garnish and Serve: Sprinkle fresh parsley on top and serve hot with a side salad.
Notes
For a vegetarian option, swap lardons for sautéed mushrooms or roasted vegetables. Adjust baking time if made ahead.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 85mg
Keywords: Croziflette, French Alps, comfort food, cheese, pasta, bake