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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.
Table des matières
💙 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.
🥰 Chef's tips
Choose a tender cheese, and don't neglect its quality : it's a key element in the recipe.
💡 Frequently Asked Questions
It's a gratin made with Crozets (small buckwheat pasta), bacon and cheese, often Reblochon.
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.
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.
It's more or less the same thing: Croziflette simply replaces the tartiflette potatoes with Crozets.
I recommend a salad or soup! A little lightness to accompany this delicious and comforting dish.
❄️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
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
Authentic Croziflette (French pasta gratin)
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
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!
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