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Meat, South and mountains

Croziflette with green salad

Croziflette is a baked dish of crozets pasta with melted reblochon cheese, bacon lardons and onions, served with a green salad. It serves 4, takes 45 minutes and is easy to make, for about €3.00 per person. The trick is to keep the crozets slightly firm before baking and let the reblochon form a golden crust in the oven.

Tonight it's croziflette, the Savoyard cousin of tartiflette, made with crozets, melted reblochon and bacon lardons, served with a green salad.

Croziflette with green salad
Total time
45 min
Difficulty
Easy
Cost per person
€3.00
Calories per person
800 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Croziflette is the Savoyard cousin of tartiflette, made with crozets instead of potatoes. These small square pasta pieces soak up the juices from the bacon and cream while the reblochon melts on top into a golden crust. The result is creamy and slightly gratinated, with the cheese flavor leading without overpowering the pasta.

This is a winter weeknight dish, the kind you pull out when it's cold outside and you want comfort food without spending hours in the kitchen. Kids generally love it, between the pasta and the melted cheese, and a simple green salad on the side is enough to round out the meal. Mon Chou brings it back as soon as the cold weather starts, for busy weeknights or a calm Sunday.

The ingredients

4 people

Pantry

  • Crozets de Savoie pasta 400 g
  • Dry white wine 10 cl
  • Olive oiloften in the pantry 2 tbsp
  • Vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Reblochon cheese 1
  • Heavy cream 15 cl

Butcher

  • Smoked bacon lardons 200 g

Fruits and vegetables

  • Onions 2
  • Green salad 1

Allergens Gluten, Lactose

The step by step recipe

  1. Cook the crozets in boiling salted water until slightly al dente, then drain. 10 min

    Keep them a bit firm, they'll finish cooking in the oven.

  2. Brown the lardons in a dry pan, add the sliced onions and let them soften. 10 min

    The lardons release enough fat on their own, no need for oil.

  3. Deglaze with the white wine and stir in the cream, pepper and a little salt.

    The lardons are already salty, taste before adding salt.

  4. Mix the crozets into the mixture, pour into a baking dish and place the reblochon on top.

    Cut the cheese in half through its thickness so it covers the dish well.

  5. Bake at 200°C until the reblochon has melted, and serve with the seasoned salad. 20 min

    Let the crust turn golden, it's the best part.

Our tips to get it right

  • Pick a farmhouse reblochon if you can find one, it melts better and tastes richer than some mass produced versions.
  • Drain the crozets well, too much water will thin out the cream once the dish goes in the oven.
  • A wide shallow baking dish lets the cheese cover more surface than a narrow deep one.

The variations

  • Swap the reblochon for grated beaufort if you want a crispier, less runny crust.
  • For a vegetarian version, skip the lardons and sauté sliced mushrooms instead.
  • To save time, skip the white wine deglazing step and mix warm cream straight into the crozets.

What to serve it with

  • Crisp green salad with vinaigrette
  • Thin slices of cured ham
  • A glass of Savoie white wine

Storage

Croziflette keeps for 2 to 3 days in the fridge in a sealed container. It doesn't freeze particularly well since the cream and melted cheese can separate. Reheat it in the oven rather than the microwave to bring back some of the crust.

Questions about this dish

Can you use regular pasta instead of crozets?

Yes, small shapes like ditalini or small shells work if you can't find crozets. The flavor will be a bit less authentic, but the bake will still turn out similar.

Should you remove the rind from the reblochon before baking?

No, the rind is part of the appeal once it's baked. Just place the cheese rind side up so it browns nicely in the oven.

Can you prepare croziflette ahead of time?

You can cook the crozets and make the bacon and cream mixture a few hours ahead. Assemble the dish with the reblochon right before baking to keep the texture creamy.

How do you make croziflette kid friendly?

You can use a bit less reblochon if the flavor is too strong for them and serve the salad on the side. Kids usually take well to the crozets and bacon as they are.

How long does it take to make a croziflette with green salad?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a croziflette with green salad?

About 800 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a croziflette with green salad cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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