Entree: France – Savoy / Alps – Croziflette (Savoyard baked crozet pasta gratin with Reblochon cheese, cream, and bacon)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 35 min

Additional 5 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 10 oz (280 g) crozets (small square buckwheat or wheat pasta)
- 8 oz (225 g) lardons or smoked bacon, diced
- 1 large (about 5 1/4 oz (150 g)) onion, thinly sliced
- 2 tbsp (30 ml) butter
- 1 tbsp (15 ml) olive oil
- 1/2 cup (120 ml) dry white wine (optional)
- 1 cup (240 ml) heavy cream
- 10 oz (280 g) Reblochon cheese, whole wheel or equivalent, rind left on
- 1/4 tsp (0.5 g) freshly grated nutmeg
- Salt to taste
- Freshly ground black pepper to taste
- 1 tbsp (15 g) chopped fresh parsley for garnish (optional)

Show original ingredient measurements

- 10 oz (280 g) crozets (small square buckwheat or wheat pasta)
- 8 oz (225 g) lardons or smoked bacon, diced
- 1 large (about 150 g) onion, thinly sliced
- 2 tbsp (30 ml) butter
- 1 tbsp (15 ml) olive oil
- 1/2 cup (120 ml) dry white wine (optional)
- 1 cup (240 ml) heavy cream
- 10 oz (280 g) Reblochon cheese, whole wheel or equivalent, rind left on
- 1/4 tsp (0.5 g) freshly grated nutmeg
- Salt to taste
- Freshly ground black pepper to taste
- 1 tbsp (15 g) chopped fresh parsley for garnish (optional)

Instructions

1. Bring a large pot of salted water to a boil and cook the crozets according to package instructions until just al dente (usually 8–10 minutes). Drain and set aside.
2. Meanwhile, heat butter and olive oil in a skillet over medium heat. Add the diced lardons and cook until they render fat and begin to crisp, about 5–7 minutes.
3. Add the sliced onion to the skillet and sauté with the lardons until soft and lightly caramelized, about 8–10 minutes. If using, pour in the white wine to deglaze the pan and reduce by half.
4. Stir in the heavy cream and nutmeg, season with salt and pepper, and simmer gently for 2–3 minutes to meld flavors.
5. Preheat the oven to 375°F (190°C). Combine the drained crozets with the cream, onion, and lardon mixture in the skillet or a mixing bowl, then transfer to a buttered 9x9-inch (23x23 cm) baking dish.
6. Cut the Reblochon in half horizontally (or into thick slices) and arrange the cheese, rind side up, over the pasta so it will melt into the gratin.
7. Bake for 15–20 minutes until the cheese is melted and the top is golden and bubbling. If desired, broil for 1–2 minutes to brown the top further—watch carefully.
8. Let rest 5 minutes, garnish with chopped parsley if using, and serve hot.