Croziflette. Croziflette, Easy French Pasta Bake Recipe Have you heard of croziflette before? It is a French pasta bake with local crozets, bacon and reblochon cheese. One of my favorite French Alps mountain dishes because it is so rich and cheesy!

It is a French dish, coming from the mountains ! We usually eat that when going to ski for example. Baked potatoes with bacon and onions covered with reblochon cheese. You can cook Croziflette using 5 ingredients and 4 steps. Here is how you cook it.

Ingredients of Croziflette

It's 1 of paquet de crozets au sarrazin.
You need 400 g of lardons ou de la noix de jambon.
It's 1 of oignon.
You need of crème fraiche épaisse.
It's 1 of reblochon.

Crozets are a delicious alternative to pasta and are very easy to cook. Crozets are great served with onions sautéed in butter and a grated cheese stirred through, normally a local Savoie hard cheese; Tomme or Beaufort. The name derives from the Savoyard word for potatoes, tartifles, a term also found in Provençal. As with many traditional dishes in the region, the potato is a staple ingredient.

Croziflette instructions

Faire revenir l'oignon avec les lardons jusqu'à ce que les oignons soient translucides et que les lardons aient rendu tout leur gras. Si vous utilisez de la noix de jambon, ne faire revenir que les oignons..
Pendant ce temps faire bouillir l'eau puis y jeter le paquet de crozets.
Dès que les crozets sont cuits, les égoutter. Mettre de la crème (environ 2 cuillères à soupe bien bombées). Ajouter les lardons et le reblochon coupé en morceaux..
Enfournez 15/20 minutes à 180°.

Crozets de Savoie are small, square-shaped, flat pasta originally made in the Savoie region in southeast France. Crozets were made traditionally at home by housewives using buckwheat or wheat, or sometimes both. This pasta is used mainly to prepare two regional dishes, the croziflette (a variant of tartiflette) and crozets with diots. The name Crozet would have been modeled on the. croziflette. Definition from Wiktionary, the free dictionary.