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Croziflette (Savoyard Pasta Bake with Reblochon)
A cozy croziflette recipe with crozets pasta, reblochon cheese, bacon, cream and onion. Easy Savoyard pasta bake perfect for cold evenings and Alpine comfort food lovers.
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4 people
Calories per serving 895 kcal
Ingredients
- 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
Instructions
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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.
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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.
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3) Add the drained crozets to the pan. Season with pepper, nutmeg and a little salt. Stir well.
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4) Add half of the grated reblochon and mix until combined.
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5) Transfer everything to a baking dish. Drizzle with cream and top with the remaining reblochon.
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6) Bake at 356°F (180°C) for 10–15 minutes, until the cheese melts and turns lightly golden. Serve hot.