Classic French Croziflette

Croziflette is the classic French cheesy pasta bake from the Savoy region made with typical square pasta called crozets along with reblochon cheese, bacon, onion and crème fraîche.

Course Dinner, Main Course

Cuisine French

Keyword bacon, cheese, pasta

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 594kcal

Ingredients

200 grams crozets
300 grams reblochon
200 grams lardons
200 grams crème fraîche
1 cup yellow onion finely diced
1 teaspoon salt
0.5 teaspoon black pepper

US Customary - Metric

Instructions

Preheat oven to 200 C / 400 F.
It helps to pop the reblochon in the freezer while you prepare the other ingredients so that it firms up and is easier to slice. Just don't forget it in there it shouldn't freeze.
Add the crozets to a pot of salted boiling water and boil per package directions (around 15 minutes).
While the crozets are boiling, finely dice the onion and fry it in a skillet along with the lardons until the lardons are reduced and the onion is beginning to brown. If there is a lot of fat pooling in the pan, drain it off.
Drain the crozets and add them to your roasting pan along with the fried onion and lardons as well as the crème fraîche and some black pepper. Mix well until homogenous.
Cut the reblochon and arrange it on the crozets.
Bake in preheated oven for 15 minutes or until the top is golden and bubbly.

Nutrition