Crozets are tiny, square-shaped pasta traditionally made with buckwheat flour, a speciality of the Savoie region in the French Alps. Baked into a creamy, cheesy gratin, they make a wonderfully hearty mountain dish.
Ingredients
- 300 g crozets pasta
- 200 ml cream
- 200 g reblochon or Beaufort cheese, sliced
- 100 g bacon lardons
- 1 onion, sliced
Instructions
- Cook the crozets in boiling salted water according to packet instructions, then drain.
- Cook the lardons and onion in a pan until golden.
- Mix the crozets with the lardons, onion and cream, and pour into a baking dish.
- Top with slices of cheese.
- Bake at 200°C (400°F) for 15-20 minutes until bubbling and golden.
Serve hot, straight from the oven, ideally after a day in the mountains.
