Faster Than Tartiflette: This Savoyard Dish is Ready in Under 30 Minutes!

Imagine tender potatoes, crispy smoked bacon, all topped with a heap of melty reblochon cheese… With the biting cold outside, that’s exactly what you crave: a hearty tartiflette. However, this traditional Savoyard dish isn’t something you can whip up on a whim. First comes the tedious peeling and chopping of potatoes, followed by pre-cooking them in water—indeed, it’s a bit time-consuming, especially when you’re short on time these days. But here’s some good news: there’s a much quicker and equally comforting Savoyard variant called croziflette. Bacon, onions, reblochon cheese are the mainstays, but instead of potatoes, you use crozets, small traditional pasta from the region, as chef Cyril Daviez explains. The Savoyard cook has shared this recipe that you can enjoy in just 30 minutes!

Ingredients for Croziflette

Here’s what you’ll need to satisfy four people or three hungry skiers:

• 400 g of crozets
• 1 large onion (or 2 small ones)
• 250 g of smoked bacon
• 1 reblochon cheese
• 25 cl of fresh cream
• Pepper

How to Make Croziflette

You’ll need a dish with high sides for this recipe, notes the chef.

1. Cook the crozets in a large pot of boiling salted water for the time specified on the package (usually 15 minutes).
2. Slice the smoked bacon into lardons, mince the onion, and sauté them together in a pan without oil until they are nicely browned.
3. Drain the crozets and arrange them at the bottom of the dish. Scatter the lardons and onions on top, add the fresh cream, sprinkle with pepper, and mix well.
4. Cut the reblochon into four equal parts (first through the thickness, then across the width).

5. Smooth out the mixture in the dish, including the edges, and arrange the reblochon on top to fully cover the crozets. Bake under the broiler at 200°C (392°F) for 5 to 10 minutes until the top is nicely browned and bubbly.

That’s it! Your croziflette is ready to be served with a fresh green salad!