To make the best croziflette of your life, our chef shares all his secrets with you!

Raclette or tartiflette remain classics of the winter season. Today we invite you to twist these dishes for an equally delicious and comforting recipe: croziflette. For those who don’t know it: this Savoyard dish is none other than the little sister of tartiflette, minus the potatoes. In fact, they are replaced by small square pasta, crozets, the origin of the name of this dish. Although it seems simple to make on the surface, there are still a few preparation secrets to know.

Precisely, so that you succeed with this recipe every time, chef Christophe has shared all his tips. Grab your pens!

The chef says: “for a successful croziflette, it is not enough to follow the recipe to the letter”. Indeed, the choice of ingredients is also a determining criterion. To do this, he specifies to favor quality products such as farmhouse cream or even Reblochon purchased from the cheese maker, “with a soft crust when pressed”. In addition, choosing Savoie products allows you to prepare “an authentic croziflette recipe”.

Afterwards you can adapt the recipe according to your wishes by replacing, for example, the Savoie ham with smoked bacon. And for a more original croziflette, it is possible to use Alpine Beaufort instead of Reblochon.

For cooking, the chef explains that you can opt for a family dish in order to keep this rustic and friendly side. On the other hand, for a more chic side, choose individual ramekins.
Finally, once the croziflette is cooked, it is best to serve it directly after taking it out of the oven to maintain its soft, slightly browned appearance without having to reheat it.

My cheese has colored too much, what should I do? : It is important to have a gratin side with the reblochon for this dish. On the other hand, if it browns too quickly, it is best to cover it with aluminum foil to stop this coloring while continuing to cook the croziflette.

My croziflette is too liquid, why? : If you get a croziflette that is too liquid, you may not have mixed the cream with the rest of the ingredients. In fact, the chef specifies that it is important to mix everything before adding it to the gratin, which will make the mixture less liquid. Another clarification: do not add white wine to your preparation as it will tend to make your gratin even more liquid. Result ? It will not hold together when it comes out of the oven. Finally, to avoid a dish that is too liquid, also remember to drain the crozets well once cooked so that the pasta does not release water while the gratin is cooking.

Once cooking is finished, the chef recommends enjoying this dish with a red wine such as Pic Saint-Loup and accompanied by a small salad. For dessert, go light with a simple applesauce, it will be perfect. Up to you !