We’ve always been captivated by Croziflette, a hearty French favorite from the Savoy Alps that puts a delicious twist on alpine comfort food. It’s our go-to for cozy gatherings, blending chewy crozets pasta with creamy cheese and savory bacon for an irresistible bake.
In this recipe we’ll share our simple take on this classic, drawing from its rich heritage while making it easy for home cooks. Join us as we bring authentic flavors to your table that are sure to warm hearts and bellies.
Ingredients
In our Croziflette recipe, we gather simple yet authentic ingredients that capture the hearty essence of this Savoy Alps favorite. We order them here as they typically appear in preparation, with precise measurements and prep notes for effortless cooking.
- Crozets pasta: 500 grams (dry weight), cooked al dente according to package instructions for that signature chewy texture.
- Bacon lardons: 200 grams, diced into small pieces to render savory flavors as they crisp up.
- Onion: 1 large, finely chopped to provide a sweet, aromatic base.
- Garlic: 2 cloves, minced for a pungent kick that enhances the dish’s depth.
- Potatoes: 500 grams, thinly sliced to absorb flavors and add heartiness—opt for waxy varieties like Yukon Gold.
- Reblochon cheese: 300 grams, sliced or grated—this creamy, tangy cheese is key to the traditional melt we love.
- Heavy cream: 200 ml, for a rich, velvety sauce that ties everything together.
- Fresh herbs: A handful of chopped thyme and parsley, about 2 tablespoons total, to finish with a fresh, alpine-inspired note.
- Salt and pepper: To taste, ensuring balanced seasoning throughout.
Required Equipment
We know that the right tools can elevate our Croziflette recipe from good to exceptional ensuring efficient preparation and authentic results. With these essentials we’ll help you navigate the cooking process smoothly while maintaining the dish’s hearty alpine charm.
Essential Tools
To prepare our Croziflette effectively we recommend the following key items. Each tool plays a vital role in handling the ingredients like crozets pasta bacon and Reblochon cheese for optimal texture and flavor.
- Large Pot: Ideal for boiling 500 grams of crozets pasta to achieve that perfect chewy consistency; ensure it holds at least 4 liters to prevent overflow.
- Frying Pan: A 12-inch non-stick or cast-iron pan works best for crisping 200 grams of diced bacon lardons and sautéing one finely chopped onion and two minced garlic cloves to build savory flavors.
- Baking Dish: Opt for a 9×13 inch oven-safe dish to layer and bake the assembled Croziflette with 500 grams of thinly sliced potatoes 300 grams of Reblochon cheese and 200 ml of heavy cream for even melting and browning.
- Cutting Board and Chef’s Knife: Use a sturdy wooden or plastic board paired with a sharp 8-inch knife for precisely chopping onions garlic and herbs like thyme and parsley to enhance the dish’s fresh aromatic notes.
- Mixing Spoon or Spatula: A heat-resistant silicone spatula is essential for stirring and combining ingredients in the pan or dish preventing sticking and ensuring uniform distribution of flavors.
By using these tools we’ll guarantee that your Croziflette comes out with the creamy gooey cheese and crispy edges that make this Savoy Alps favorite irresistible.
Instructions
Now that we have gathered our fresh ingredients and essential tools, we guide you through preparing a mouthwatering Croziflette that captures the hearty flavors of the Savoy Alps.
Prep
Before we begin cooking, let’s prepare our ingredients for seamless assembly. Start by finely chopping the onion and mincing the two garlic cloves to release their aromatic essence. Next, slice the 500 grams of potatoes into thin, even pieces—aim for about 1/8-inch thickness to ensure they cook uniformly and absorb the creamy flavors. We also dice the 200 grams of bacon lardons into small, uniform pieces for even crisping. Have the 500 grams of cooked crozets pasta at the ready, along with the 300 grams of Reblochon cheese thinly sliced for melting perfection and the 200 ml of heavy cream measured out. Finally, roughly chop fresh herbs like thyme and parsley to add a burst of earthy notes.
Cook
We now cook the savory base to build layers of flavor. Heat a frying pan over medium heat and add the 200 grams of diced bacon lardons—cook for 5-7 minutes until they turn golden and crispy, rendering their rich fat. Transfer the bacon to a plate, leaving the fat in the pan for extra taste. In the same pan, sauté the finely chopped onion and minced garlic for 3-4 minutes until they soften and release a fragrant aroma that fills the kitchen. Add the thinly sliced potatoes to the pan and cook for another 5 minutes, stirring occasionally, until they start to tenderize but retain a slight bite—infusing them with the bacon’s smokiness for a comforting contrast.
Assemble
With our cooked elements prepared, we assemble the dish for baking. Grease a baking dish with a light coating of oil or butter to prevent sticking. Begin by layering half of the cooked crozets pasta at the bottom, followed by half of the sautéed potatoes, crispy bacon, and thinly sliced Reblochon cheese. Pour 100 ml of the heavy cream evenly over this layer to create a creamy binder, then sprinkle half of the chopped herbs for a fresh, herbaceous lift. Repeat the layers with the remaining pasta, potatoes, bacon, cheese, cream, and herbs—ensuring an even distribution that promises a gooey, melty center with crispy edges once baked.
Bake
Finally, we bake our Croziflette to golden perfection. Preheat the oven to 375°F and place the assembled baking dish inside for 20-25 minutes—until the cheese bubbles and turns a golden-brown hue, filling your kitchen with an irresistible, savory scent. Check for doneness by ensuring the potatoes are tender and the top layer achieves a crispy, cheese-pull texture that makes this Savoy Alps classic so satisfying. Let it rest for 5 minutes before serving to allow the flavors to meld into a warm, comforting delight.
Make-Ahead Instructions
To make our Croziflette recipe even more convenient for busy schedules, we recommend preparing components in advance while preserving the dish’s authentic Savoy Alps flavors of chewy crozets, creamy cheese, and savory bacon. This approach allows you to assemble and bake fresh when ready, ensuring a warm, satisfying meal without last-minute hassle.
Preparing Ingredients Ahead
Follow these steps to prep your ingredients up to a day in advance:
- Cook and cool the crozets pasta: Boil 500 grams of crozets as per the recipe, then drain and rinse under cold water to stop cooking. Toss with a light drizzle of oil to prevent sticking, and store in an airtight container in the refrigerator for up to 24 hours.
- Prepare the savory base: Dice 200 grams of bacon lardons, finely chop one onion, and mince two garlic cloves. Cook the bacon in a frying pan until crisp, then sauté the onion and garlic until softened. Let the mixture cool completely before transferring to a sealed container. This step enhances flavors, so refrigerate for up to 1 day.
- Slice potatoes and cheese: Thinly slice 500 grams of potatoes and 300 grams of Reblochon cheese. Store the potatoes in a bowl of cold water to prevent browning, and keep the cheese wrapped in plastic in the refrigerator. Both can be prepped up to 12 hours ahead.
Assembling and Storing the Dish
Once ingredients are prepped, we suggest assembling the full dish ahead for effortless baking:
- In a greased baking dish, layer the cooked crozets, sliced potatoes, bacon mixture, Reblochon cheese, 200 ml of heavy cream, and fresh herbs like thyme and parsley as outlined in our preparation instructions.
- Cover the assembled dish tightly with plastic wrap or foil to maintain moisture.
- Refrigerate for up to 24 hours. For best results, let it sit at room temperature for 15-20 minutes before baking to ensure even cooking.
Storage and Reheating Tips
To optimize texture and taste, refer to the table below for key storage durations and guidelines:
| Component | Storage Method | Duration | Notes |
|---|---|---|---|
| Cooked crozets | Airtight container in refrigerator | Up to 24 hours | Prevents sogginess; reheat briefly if needed. |
| Bacon and aromatics mixture | Sealed container in refrigerator | Up to 24 hours | Retains crispness; stir before using. |
| Assembled dish | Covered baking dish in refrigerator | Up to 24 hours | Do not freeze, as dairy may separate. |
| Sliced potatoes | Bowl of cold water in refrigerator | Up to 12 hours | Pat dry before assembling to avoid excess moisture. |
When ready to serve, bake the assembled Croziflette at 375°F for 25-30 minutes (add 5 minutes if refrigerated) until golden and bubbly. We advise letting it rest for 5 minutes post-baking to meld the creamy, gooey cheese with the crispy edges, delivering the comforting essence of this alpine favorite.
Conclusion
We’ve loved sharing this Croziflette recipe with you as it’s a simple way to capture the cozy essence of the Alps. It’s perfect for creating memorable meals that warm the soul.
Now it’s your turn to whip it up and enjoy those gooey cheesy layers with loved ones.
Frequently Asked Questions
What is Croziflette?
Croziflette is a traditional dish from the Savoy Alps, combining chewy crozets pasta, creamy Reblochon cheese, bacon, and potatoes for a comforting meal. It’s ideal for cozy gatherings and easy to prepare at home, bringing authentic alpine flavors to your table.
What ingredients are needed for Croziflette?
You’ll need 500g cooked crozets pasta, 200g diced bacon, one chopped onion, two minced garlic cloves, 500g sliced potatoes, 300g Reblochon cheese, 200ml heavy cream, and herbs like thyme and parsley. These ensure the dish’s hearty, traditional taste with precise measurements for simplicity.
What equipment is required to make Croziflette?
Essential tools include a large pot for boiling pasta, a frying pan for bacon and aromatics, a baking dish for assembly, a cutting board and knife for prep, and a mixing spoon. These help achieve the creamy texture and crispy edges typical of this alpine favorite.
How do you prepare Croziflette?
Start by chopping ingredients, then crisp bacon and sauté onions and garlic. Layer crozets, potatoes, bacon, cheese, cream, and herbs in a greased baking dish. Bake at 375°F for 20-25 minutes until bubbly. Let it rest before serving for enhanced flavors, making it straightforward for home cooks.
Can I make Croziflette ahead of time?
Yes, prepare components like cooked crozets, bacon mixture, and sliced ingredients up to a day in advance, then refrigerate. Assemble the dish and store for up to 24 hours before baking at 375°F for 25-30 minutes. This keeps flavors fresh and makes it convenient for busy schedules.
How should I store and reheat Croziflette?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, cover and bake at 350°F for 10-15 minutes until warmed through, or use the microwave for quicker results. This maintains the creamy texture and taste without losing the dish’s authentic appeal.