Croziflette
This is a variation on the famous Alpine Tartiflette recipe, a real Winter treat.
400g Crozets
250g Smoked bacon or lardons
3/4 Shallots finely chopped
250ml single or double cream
50g butter, 1cm cubed
100g Compte or Gruyere, grated
1 whole Roblechon cut into half to make 2 discs
Put the crozets into plenty of boiling water and simmer for 15mins (or according to instructions).
In the meantime cut the bacon into small pieces and render in a frying for a few minutes, the add the shallots and some water and cover to soften.
In a baking dish, put the butter cubes, cream and grated Compte. Add the drained crozets and bacon & shallot mix. Combine together well and season but remember the bacon will be salty. Place the Roblechon pieces cut side down on the top and put in a hot oven for 15/20 mins, until the Roblechon has melted and its skin started to soufflé.
Allow to cool for 5 minutes and serve. A green salad goes well, and I have used this as an accompaniment to Fondue Bourguignonne.
