Croziflette Recipe (Authentic French Alps Comfort Food)

Looking for a rich and comforting French Alpine recipe? This croziflette is a traditional dish from the Savoy region in the Alps, and a delicious twist on the famous tartiflette.

Instead of potatoes, croziflette is made with crozets—small, square-shaped pasta typical of Savoy. Combined with reblochon cheese, lardons, cream, and onions, this dish is the ultimate winter comfort food.

It’s not low in calories, but it’s perfect for après-ski meals or cozy nights at home. ⛷️

👉 No crozets? No problem! Substitute with any small pasta like macaroni or small shells.

Ingredients (Serves 4)

• 400 g crozets (half plain, half buckwheat for authentic flavor)
• 1 large onion, finely sliced
• 200 g lardons (or diced bacon)
• 300 ml heavy cream
• 1 reblochon cheese
• Salt and white pepper
• 1 tbsp olive oil

Instructions

1. Cook the crozets
   Boil the crozets in plenty of salted water according to the package instructions. Drain well and transfer to a baking dish (Pyrex or similar).
2. Prepare the filling
   In a pan, heat a drizzle of olive oil and sauté the sliced onion until soft.
   Add the lardons and cook until everything is nicely golden.
3. Assemble the dish
   Pour the onion and lardons mixture over the crozets.
   Add the cream, season with salt and white pepper, and mix gently.
4. Add the cheese
   Slice the reblochon into thick pieces and arrange evenly on top.
5. Bake
   Bake in a preheated oven at 180°C for about 10–15 minutes, or until the cheese is melted and forms a golden crust.

Tips & Variations

Add garlic for extra flavor
Replace lardons with smoked turkey for a lighter version
Try a mix of cheeses if reblochon is hard to find

Serving Suggestion

Serve hot with a fresh green salad to balance the richness.

Bon appétit!