Croziflette is the ultimate French Alps comfort bake — crozets, smoky bacon and creamy reblochon melting into one cozy Savoyard dish.
It’s rich, rustic, and exactly what you want on a cold day.
Easy French Pasta Bake Croziflette Recipe
- 12,5 oz crozets pasta (350 g)
- 5,5 oz salted bacon (155 g) diced
- 7 oz reblochon cheese (200 g) grated
- ½ cup heavy cream (120 ml)
- 1 small onion chopped
- 1 garlic clove chopped
- 2 tsp unsalted butter
- salt
- pepper
- nutmeg
1) Bring a large pot of salted water to a boil. Add the crozets and cook for about 8 minutes, until tender and floating. Drain and rinse briefly under cold water.
2) Melt the butter in a large non‑stick pan over medium heat. Add the onion, garlic and bacon. Cook for 5–6 minutes, until the onion is soft and the bacon cooked.
3) Add the drained crozets to the pan. Season with pepper, nutmeg and a little salt. Stir well.
4) Add half of the grated reblochon and mix until combined.
5) Transfer everything to a baking dish. Drizzle with cream and top with the remaining reblochon.
6) Bake at 356°F (180°C) for 10–15 minutes, until the cheese melts and turns lightly golden. Serve hot.
We first tasted croziflette while road‑tripping through the French Alps, staying in a tiny apartment in Chamonix with Mont Blanc towering outside the window.
With a fully equipped kitchen at our disposal, we did what any food‑obsessed couple would do: head straight to the local supermarket. Diots sausages, dried porcini, Beaufort, raclette, reblochon… and of course, a box of crozets. The kind of Alpine haul that makes you want to cook immediately.
If you enjoy traditional Savoyard dishes, you might also like my Savoyard diots sausage recipe — a cozy Alpine classic cooked in white wine.
Croziflette quickly became our favorite cold‑weather dish on that trip.
It’s the Savoyard cousin of tartiflette — same cozy vibe, same melty reblochon, but made with crozets instead of potatoes. I grate the reblochon when it’s ice‑cold so it holds its shape, and I never bother removing the rind. Bacon gives the dish that classic smoky depth, though cured ham works just as well.
It’s simple, rustic, and exactly the kind of comfort food you want after a day in the mountains. Every time I make croziflette at home, it brings me right back to that Chamonix kitchen.
Why You’ll Love This Croziflette
This croziflette is everything you want from a Savoyard comfort bake: rich, creamy, and perfect for cold days.
The crozets give it that unmistakable French Alps texture, reblochon melts into a velvety layer of flavor, and smoky bacon ties it all together. It’s easy to make, deeply satisfying, and endlessly adaptable — lighter versions, vegetarian tweaks, even an air‑fryer shortcut all work beautifully.
Ingredients & Notes
- Crozets — the little square pasta from Savoie; buckwheat or plain both work beautifully.
- Reblochon — keep it ice‑cold so you can grate or slice it easily; rind stays on.
- Bacon — smoked lardons give the best flavor, though cured ham works just as well.
- Onion & garlic — the savory base that makes the whole dish round and cozy.
- Cream — full‑fat for the richest, most satisfying result.
- Nutmeg — just a pinch to warm everything up.
- Salt & pepper — go easy on the salt; reblochon and bacon already bring plenty.
What Are Crozets?
Crozets are small square pasta from the Savoie region in the French Alps.
Traditionally made with buckwheat flour, semolina or plain flour, they have a firm, rustic texture that holds up beautifully in baked dishes. They’re dried slowly at low temperature, which gives them their signature bite.
In Savoie, crozets are often served with diots sausages, melted local cheeses, or baked into cozy gratins like croziflette.
Pro Tips
- Grate the reblochon when it’s ice‑cold — it holds its shape and melts more evenly.
- Don’t remove the rind — it adds flavor and melts beautifully.
- Go easy on the salt — reblochon and bacon already season the dish.
- Use smoked lardons if you can — they give the most authentic Savoyard flavor.
- Let the croziflette rest for 5 minutes after baking — it sets slightly and becomes creamier.
Variations
Croziflette is easy to adapt.
For a lighter version, swap half the cream for milk and use a smaller piece of reblochon — still cozy, just a touch less rich. A vegetarian croziflette works beautifully with sautéed mushrooms or caramelized onions, and a splash of white wine adds lovely depth.
If you prefer a quicker method, assemble the dish in a small ovenproof pan and melt the cheese in the air fryer until golden. You can also make croziflette ahead of time: assemble everything without the cheese, refrigerate, then add the reblochon and bake when you’re ready to eat.
Storage & Reheating
Croziflette keeps well in the fridge for up to two days, and the flavors actually deepen as the reblochon settles into the pasta.
Reheat it in the oven until the cheese turns melty again, or use the air fryer for a quick golden top. It’s not a dish that freezes beautifully — the texture becomes grainy — so enjoy it fresh or within a couple of days.
For more detailed guidance on safe home food storage, the USDA’s leftovers and food safety guidelines are a reliable reference.
What to Serve with Croziflette
Croziflette is rich and comforting, so it pairs beautifully with something fresh on the side.
A simple green salad with a sharp vinaigrette helps cut through the creamy reblochon and keeps the meal balanced. You can also serve it with roasted vegetables such as carrots, zucchini or leeks, which echo the Alpine feel without adding more heaviness. If you want to stay fully in Savoie style, pour a chilled glass of Apremont or Roussette — crisp local white wines that match the cheese perfectly. Croziflette is a complete dish on its own, but these small additions make it feel even more special and turn it into a cozy, well‑rounded meal.
FAQ
Can I use another cheese instead of reblochon?
Reblochon gives croziflette its signature Alpine flavor, but you can swap it for raclette, taleggio, or a mild brie if needed. The texture will be similar, though the taste will be slightly different.
What’s the best type of crozets to use?
Buckwheat crozets are the traditional choice and give a deeper, nuttier flavor. Plain wheat crozets work just as well and make the dish a little lighter. Both hold their shape beautifully in the oven.
Can I make croziflette ahead of time?
Yes — assemble the dish without the cheese, refrigerate, then add the reblochon and bake when you’re ready. This keeps the texture creamy and prevents the cheese from drying out.
Is croziflette freezer‑friendly?
Not really. The pasta becomes grainy and the cheese loses its silky texture. It’s best enjoyed fresh or within two days.
Can I make it vegetarian?
Absolutely. Replace the bacon with sautéed mushrooms, caramelized onions, or a mix of both. A splash of white wine adds lovely depth.
Crozotto (Another Way to Use Crozets)
Crozets aren’t just for croziflette — they’re also used in crozotto, a creamy risotto‑style dish from the Savoie region.
Instead of rice, the little pasta squares simmer in white wine and stock until tender, then get finished with Alpine cheese like Beaufort. It’s lighter than croziflette but just as comforting, and a lovely way to use crozets if you enjoy cooking with them.