Loading recipe...
Classic French Croziflette
Croziflette is a classic French cheese and pasta gratin from the Savoy region, made with typical square pasta called crozets, as well as reblochon cheese, lardons, onion, and crème fraîche.
Serves
5
Ready in
40 min
Prep time
10 min
Cooking time
30 min
🧾Ingredients
- 200 grams crozets
- 300 grams reblochon
- 200 grams lardons
- 200 grams crème fraîche
- 1 cup yellow onion
- 1 teaspoon salt
Classic French Croziflette
Croziflette is a classic French cheese and pasta gratin from the Savoy region, made with typical square pasta called crozets, as well as reblochon cheese, lardons, onion, and crème fraîche.
Serves
5
Ready in
40 min
Prep time
10 min
Cooking time
30 min
🧾Ingredients
- 200 grams crozets
- 300 grams reblochon
- 200 grams lardons
- 200 grams crème fraîche
- 1 cup yellow onion
- 1 teaspoon salt
👨🍳Instructions
- 1
Preheat oven to 200 C / 400 F.
- 2
It helps to pop the reblochon in the freezer while you prepare the other ingredients so that it firms up and is easier to slice. Just don't forget it in there it shouldn't freeze.
- 3
Add the crozets to a pot of salted boiling water and boil per package directions (around 15 minutes).
- 4
While the crozets are boiling, finely dice the onion and fry it in a skillet along with the lardons until the lardons are reduced and the onion is beginning to brown. If there is a lot of fat pooling in the pan, drain it off.
- 5
Drain the crozets and add them to your roasting pan along with the fried onion and lardons as well as the crème fraîche and some black pepper. Mix well until homogenous.
- 6
Cut the reblochon and arrange it on the crozets.
- 7
Bake in preheated oven for 15 minutes or until the top is golden and bubbly.
1 / 7