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Le Chaudron recipe
Croziflette aux lardons
Savoy buckwheat pasta bake with bacon and Reblochon
⏱ 50 minServes 4Easy580 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 g (14 oz)crozets (small Savoy buckwheat pasta squares)
200 g (7 oz)smoked lardons
1whole Reblochon
2onions, sliced
200 ml (¾ cup)heavy cream
1 clovegarlic
- 400 g (14 oz) crozets (small Savoy buckwheat pasta squares)
- 200 g (7 oz) smoked lardons
- 1 whole Reblochon
- 2 onions, sliced
- 200 ml (¾ cup) heavy cream
- 1 clove garlic
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cook the crozets in boiling salted water for 20 minutes until tender, then drain.
- Cook the onions and lardons in the skillet for 8 minutes until golden and crisp.
- Mix the drained crozets with the lardons, onions and cream so all the pasta is coated.
- Rub the gratin dish with garlic, then pour in the crozet mixture and smooth the top so it cooks evenly.
- Cut the Reblochon in half horizontally and lay it rind-side up on the crozets so it melts over the dish.
- Bake at 200 °C (400 °F) for 20 minutes until the Reblochon is melted and golden, then serve the croziflette piping hot.
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