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My croziflette: a French pasta bake with local crozets, bacon and reblochon cheese. One of my favorite French Alps mountain dishes!

Croziflette

Croziflette, a French pasta bake with local crozets, bacon and reblochon cheese. One of my favorite French Alps mountain dishes!

Course Main Course
Cuisine French
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4
Calories per serving 995 kcal

Ingredients

  • 12,5 oz crozets pasta (350 g)
  • 5,5 oz salted bacon (155 g), diced
  • 7 oz reblochon cheese (200 g), grated
  • ½ cup cream (120 ml)
  • 1 small onion chopped
  • 1 medium garlic clove chopped
  • 2 tsp unsalted butter
  • nutmeg
  • pepper
  • salt

Instructions

  1. Fill a large pan with water and add a pinch of salt. Place the pan over high heat until boiling. Then add the crozets pasta.

    My croziflette: a French pasta bake with local crozets, bacon and reblochon cheese. One of my favorite French Alps mountain dishes!
  2. Boil the pasta for about 8 minutes or until the pasta rises to the surface. Don’t overcook it! In the meantime add the butter to a large non-stick pan and place it over medium heat until melted. Then add the chopped onion, garlic and diced bacon.

    My croziflette: a French pasta bake with local crozets, bacon and reblochon cheese. One of my favorite French Alps mountain dishes!
  3. Gently fry the onion and bacon in the butter for about 5 to 6 minutes until the onion is soft and the bacon is cooked through. Once the crozets pasta is tender and cooked, drain it and rinse the pasta under cold running tap water to stop the cooking process. Let the pasta drain a bit. Then add the cooked crozets pasta to the pan with the cooked bacon and onion. Season with a dash of pepper, nutmeg and salt.
    My croziflette: a French pasta bake with local crozets, bacon and reblochon cheese. One of my favorite French Alps mountain dishes!
  4. Stir the pasta and bacon well. Add half of the grated reblochon cheese.
    My croziflette: a French pasta bake with local crozets, bacon and reblochon cheese. One of my favorite French Alps mountain dishes!
  5. Stir the pasta well again. Transfer the pasta to a baking dish and drizzle with the cream. Then sprinkle the pasta dish with the remaining reblochon cheese. Season with a last dash of pepper and salt.

    My croziflette: a French pasta bake with local crozets, bacon and reblochon cheese. One of my favorite French Alps mountain dishes!
  6. Put the dish in a preheated oven at 356°F (180°C) and bake the crozets gratin for 10 to 15 minutes until the cheese on top has melted nicely. Then remove the hot dish from the oven and scoop the pasta bake onto deep plates. Serve hot.
    My croziflette: a French pasta bake with local crozets, bacon and reblochon cheese. One of my favorite French Alps mountain dishes!