Looking for a cozy mountain dish with a twist? Croziflette turns the classic tartiflette on its head by swapping potatoes for little Savoie pasta. The result is a rich, layered gratin where smoky ham and soft onions meet melting reblochon. Readers have given this take high marks — an average rating around 4.8 out of 5 — and it’s easy to see why on a chilly evening.
Ingredients for four people — the essentials
- 300 g crozets (small Savoie square pasta)
- 200 g smoked Savoy ham, thinly sliced
- 100 g onions, roughly 1 medium onion
- 300 g reblochon cheese
- 45 cl whole liquid crème fraîche
- Salt and freshly ground pepper
- 2 cl sunflower oil or neutral oil
How to prepare croziflette — step-by-step method
Quick timeline to the oven
- Bring a large pot of salted water to a boil. Add the crozets and simmer about 15 minutes until tender but still slightly firm. Drain well.
- Peel and finely chop the onions. Heat 2 cl oil in a frying pan and cook the onions gently until soft and translucent.
- Slice the smoked ham into thin strips or small sticks. Add them to the pan with the onions, toss briefly, and remove from heat to keep flavors bright.
- Preheat the oven to 180°C (350°F). Cut the reblochon into roughly 1 cm cubes or thin slices.
- In a large bowl combine half the reblochon, the drained crozets, cooked onions, ham, and the crème. Season with salt and pepper and stir until even.
- Lightly grease a gratin dish and pour in the mixture. Scatter the remaining reblochon pieces on top to create a golden, melty crust.
- Bake at 180°C for about 10 minutes, or until the cheese has melted and developed a light gratin color. Serve hot.
Practical tips and tasty variations
- Do not overcook the crozets. A slight bite holds the gratin together and prevents mushiness.
- For deeper flavor, sweat the onions until lightly caramelized. Cook on low heat for 10–12 minutes.
- Swap smoked ham for lardons or pancetta for a different smoky note.
- Use crème fraîche to enrich the texture. For a lighter version, mix half milk and half crème.
- Try replacing some reblochon with a milder cheese if you prefer less pungency.
- Prepare the filling ahead and bake just before serving to keep the top crisp and the center creamy.
Why croziflette is a winter favorite and a Savoie specialty
Croziflette borrows its soul from tartiflette but highlights regional ingredients. Crozets are tiny buckwheat or wheat pasta squares traditional to Savoie. Their compact shape captures cream and cheese, creating a satisfying texture contrast with soft onions and ham. Reblochon, with its melting rind and creamy center, is the glue that turns simple elements into a decadent gratin. This combination explains why the dish is so beloved on cold nights and at ski-house tables.
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