Croziflette is my go-to comfort food when I want a warming gratin without any complications.
I really tested it and retested it, and what makes the difference is not a magic trick: it's mainly the cooking of the crozets (just al dente), the onions nice and soft, and a reblochon placed like a duvet that browns gently.
I discovered it in a very simple version, in a corner of Savoy where we don't ask a thousand questions: we cook with what we have, we fry, we gratin, and we make everyone agree.
Since then, I keep the traditional base (with the right amount of crozets + bacon + onions + cream + reblochon), and I just add a little care on the details, like lightly deglazing with white wine to loosen the juices, and peppering at the end (the cheese and bacon already take care of the salt).
In terms of "seasonality", it's clearly a dish for cooler weather, but I don't rule out making it when I feel like it.
To keep with the spirit of family cooking, I often slip in a small handful of seasonal mushrooms (quickly pan-fried): it remains very classic, it brings a woody touch, and it lightens the feeling of fat a little without taking away the pleasure.
You can easily adapt the recipe: more or less creamy depending on the cream, more or less browned depending on your oven.
The real benchmark is the texture when you serve it: crozets coated, not swimming in it, and a nice runny reblochon that stretches when you serve.
Croziflette recipe
4
people17
minutes35
minutes953
kcal52
minutesA truly Savoyard croziflette recipe: melting crozets, smoked bacon, sweet onions, cream, and melted Reblochon cheese. A simple, hearty gratin that evokes the mountains and good old-fashioned goodness!
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Ingredients
320g crozets (buckwheat or plain)
200g of smoked bacon
2 yellow onions
200g of mushrooms (button or mixed forest mushrooms)
20 cl of dry white wine (such as Apremont or another dry white wine)
25 cl of whole fresh cream (or whole liquid cream)
1 Reblochon (approx. 450g each)
1 tablespoon of butter
Freshly ground pepper
Preparation steps
- Preheat the oven to 200°C (fan oven if possible).
- Finely chop the onions. Clean the mushrooms and slice them.
- Cook the crozets in a large pot of simmering water, according to the time indicated on the package, keeping them al dente. Drain them.
- Meanwhile, heat a large frying pan. Fry the bacon for 3 to 4 minutes so that it renders some of its fat.
- Add the butter, then the onions. Cook over medium heat for 6 to 8 minutes, until they become soft and lightly browned.
- Add the mushrooms. Sauté them for 5 minutes: they should lose some of their water and start to brown.
- Deglaze with the white wine. Scrape the bottom of the pan and let it reduce for 2 to 3 minutes, just to retain the flavor without drowning the mixture.
- Lower the heat, add the cream, season generously with pepper, then mix with the drained crozets.
- Pour everything into a gratin dish. Cut the Reblochon in half lengthwise (or into large wedges) and place it on top, rind side up.
- Bake for 15 to 18 minutes, until the Reblochon cheese is melted and nicely browned. Let it rest for 2 minutes before serving: the sauce will settle and it will be easier to serve.
📊 Nutritional Information
1 serving (approx. 450g)
| Nutrient | Value |
|---|---|
| Calories | 953 kcal |
| Proteins | 39g |
| Carbohydrates | 83g |
| including sugars | 10g |
| Lipids | 46g |
| including saturated fatty acids | 24g |
| Fibers | 6g |
| Sodium | 1480mg |
| Vitamins | |
| Vitamin B2 | 35% AJR |
| Vitamin B12 | 32% AJR |
| Vitamin A | 22% AJR |
| Minerals | |
| Calcium | 58% AJR |
| Phosphorus | 52% AJR |
| Zinc | 28% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
If you have a fairly large dish, spread the mixture in a fairly thick layer: the croziflette should remain soft. And if you're preparing it in advance, do everything except bake it: keep it chilled, then bake it for an additional 3 to 4 minutes.
💡 Chef's Tips
For a well-balanced croziflette, cook the crozets al dente: they will finish softening in the oven without becoming mushy. Taste before adding salt: between the bacon and Reblochon cheese, the saltiness will be noticeable quickly. If your dish is browning too quickly, cover it with aluminum foil for 5 minutes at the end of cooking.
🔄 Variations
- Croziflette without wine: replace the white wine with 8cl of water + 1 teaspoon of lemon juice in the recipe, just to help loosen the juices.
- For a more rustic Croziflette: add 1 small clove of chopped garlic with the onions, and a little thyme with the mushrooms.
