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    Accueil » Recipes » Main course

    Authentic Croziflette (French pasta gratin)

    Publié le : Jan 13, 2023 · Modifié le : Nov 14, 2023 par Marie · Leave a Comment

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    This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.

    Croziflette is an ultra gourmet, comforting pasta gratin (crozets) with bacon and runny cheese. This hearty mountain dish is inspired by tartiflette, a great classic of French cuisine. Baked au gratin, it's generous, creamy and ideal for a large table or for batch cooking.

    Croziflette in a gratin dish on a board.
    Table des matières
    • 💙 Why you'll love it
    • 🥓 Ingredients
    • ✅ Vegan, dairy-free and gluten-free version
    • 🥰 Chef's tips
    • 💡 Frequently Asked Questions
    • ❄️Storage
    • 😋 Other French classic recipes
    • 📖 Recette

    💙 Why you'll love it

    • It's really easy to make, almost child's play.
    • It requires onlya handful of ingredients, which are simple to find and use.
    • It is gluten-free and can easily be made vegan and dairy-free.

    🥓 Ingredients

    These are the main ingredients, and the quantities can be found in the recipe card below.

    • Bacon
    • Crème fraîche: thick.
    • Crozets: these small square-shaped wheat or buckwheat pastas are a typical Savoy speciality. You can find them in some specialty food stores or online.
    • Onion: yellow.
    • Reblochon cheese, but I'm not sure it's available here in the US. You can replace it with Vacherin Mont d'Or, Beaufort cheese, Brie cheese, Epoisses cheese, Camembert cheese, etc.

    ✅ Vegan, dairy-free and gluten-free version

    • To make this recipe vegan and dairy-free, replace the bacon with vegan bacon, the crème fraîche with vegetable cream (soy or almond, for example) and the Reblochon cheese with a vegan cheese you like.
    • For a gluten-free recipe, choose buckwheat crozets (not wheat). And make sure your Reblochon cheese doesn't contain any.
    Zoom in on the inside of the croziflette with lots of Reblochon cheese.

    🥰 Chef's tips

    Choose a tender cheese, and don't neglect its quality : it's a key element in the recipe.

    💡 Frequently Asked Questions

    What is a Croziflette?

    It's a gratin made with Crozets (small buckwheat pasta), bacon and cheese, often Reblochon.

    Which cheese to choose?

    Reblochon is "THE" cheese for this dish. But as I'm not sure it's available here in the US, I offer substitutions: Vacherin Mont d'Or, Beaufort cheese, Brie cheese, Epoisses cheese, Camembert cheese, Gorgonzola, etc.

    Which wine to drink with it?

    Rather white wine, like Sancerre or Cherverny. It will aid digestion and won't make a big hard ball of cheese in your tummy, unlike red wine. But if you only like red, prefer a light, fruity Beaujolais like Morgon.

    What's the difference between a Croziflette and a tartiflette?

    It's more or less the same thing: Croziflette simply replaces the tartiflette potatoes with Crozets.

    What side dish to choose?

    I recommend a salad or soup! A little lightness to accompany this delicious and comforting dish.

    Croziflette in a gratin dish on a board.

    ❄️Storage

    Once cold, place in an airtight container in the fridge. So you can keep it for 3 days. It will probably dry out a little, so don't hesitate to add a little fresh cream before reheating in the microwave.

    I really don't recommend freezing it, as it will become soft and watery when defrosted.

    😋 Other French classic recipes

    • French onion confit
    • French savory cannelés de Bordeaux
    • Easy French chicken cordon bleu

    If you make this Croziflette, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!

    📖 Recette

    Croziflette dans un plat à gratin sur une planche.
    Pas encore de vote

    Authentic Croziflette (French pasta gratin)

    Croziflette is an ultra-gourmet, comforting mountain gratin with crozet pasta, bacon and delicious runny cheese.
    Servings 4 servings
    Prep Time 5 minutes mins
    Cook Time 35 minutes mins
    Total Time 40 minutes mins

    Ingredients

    • ⅞ cups bacon strips
    • ⅔ ¼ cups creme fraiche
    • 4 cups Crozet pasta or any other small pasta you like/find
    • 2 cups Reblochon cheese or Vacherin Mont d'Or, Beaufort cheese, Brie cheese, Epoisses cheese, Camembert cheese, etc...
    • ½ teaspoon black pepper or to taste
    • salt to taste, but if your bacon is very salty, don't use salt
    Metric - US Customary

    Instructions

    • Cook the crozets in a pan of boiling water. Meanwhile, brown the chopped onion and bacon in a frying pan.
    • Once golden, roughly cut the bacon with your hands to make small bits. Then put them back in the pan, add the crème fraîche, stir and cook for 2 minutes.
    • Preheat your oven to 390°F/200°C in natural convection/static heat mode, top and bottom. Drain the crozets and place in an ovenproof dish. Add the mixture from the pan, black pepper, optional salt and mix well.
    • Place the halved Reblochon cheese (or any other cheese) on top and bake for 15 to 20 minutes. Enjoy piping hot straight from the oven!

    Notes

    If your bacon is very salty, don't use salt.
    Author: Marie Compain
    Course: Au gratin, Main Course
    Cuisine: French
    Keyword: cheesy, delicious, melting, runny
    Régime: Gluten-free, Vegetarian

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    About Marie

    Marie Compain est la fondatrice, créatrice de recettes et photographe culinaire de Marie Food Tips. Depuis 2021, Marie partage ses recettes faciles et familiales, toujours gourmandes et bourrées de saveurs, pour la vie quotidienne ou les occasions plus spéciales.

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