Savoyard Chef’s Secret to Perfect Croziflette with Reblochon Cheese!

The croziflette embodies the essence of Savoy in every bite! Reblochon cheese and crozets, a type of pasta from Savoie, come together in this indulgent, hearty, and utterly comforting dish. This gratin, a close relative of tartiflette, is undoubtedly the perfect defense against the winter chill. If you’re not yet familiar with this dish, we’ve gathered the secret to a great croziflette from a Savoyard chef. In the November 13, 2024 episode of Météo à la carte, he breaks down every step of the traditional recipe. Tonight, get ready for a 100% local and 200% cheesy experience at home!

The expert on this dish is Chef Mickaël Mibord, who specializes in croziflette. The key to success? Cooking the crozets just right. These small pastas, made from wheat and buckwheat flour, are critical to the dish’s unique flavor. Therefore, they require special attention. The chef’s first tip: “As soon as you drop your crozets into boiling water, stir them to prevent sticking to the bottom”.

After about 10 minutes of cooking, Mickaël drains the pasta. At this point, the crozets should still be slightly firm. The chef adds, “My little trick is to immediately cool the crozets under cold water to stop the cooking process. This keeps them intact and prevents them from turning into mush”. Clearly, crozets are to be revered! When it comes to assembling the dish, the chef offers one final piece of advice. This mountain dish reaches new heights when baked in a cast iron dish! Mickaël explains that “since croziflette isn’t usually eaten all at once, this type of dish helps retain heat well”. Now, you know how to prepare this Savoyard dish like a pro. And for the quantities, just read on!

Savoyard Croziflette Ingredients

For 4 servings:

• 300 g of crozets
• 250 g of bacon bits
• 1 onion
• 1 reblochon cheese
• 1 glass of white wine
• 500 ml of cream

1. Cook the crozets in boiling water for 10 minutes. While they cook, sauté the chopped onion and bacon bits in a pan, then deglaze with white wine.

2. After 10 minutes, remove the crozets from the water and cool them immediately under cold water.

3. To assemble, place the crozets at the bottom of a dish (cast iron preferred), then add your onion and bacon mixture. Drizzle the entire dish with cream. The next step is to “slice the reblochon into strips about 1/2 cm thick”, and lay them on top.

4. Bake for 10 to 15 minutes at 392 degrees Fahrenheit.

The croziflette is ready! And if, like Mickaël, your dish overflows a bit, that’s a good sign. You see, with the right tips, there’s no need to make a mountain out of a cheese hill…