Description
A comforting Savoyard dish combining crozets, reblochon, and bacon, perfect for winter evenings.
Ingrédients
Adapter les quantités
- 400 g de crozets
- 180 g de lardons
- 1 reblochon
- 1 oignon
- 15 cl de crème
- 10 cl de vin blanc
- Poivre
Instructions
- Cook the crozets according to the package instructions, then drain them.
- Sauté the onion and bacon in a hot pan, then deglaze with the white wine.
- Mix the crozets with the cream and the bacon mixture to coat the pasta well.
- Pour everything into a baking dish.
- Top with sliced reblochon.
- Bake for 20 minutes at 200°C until the cheese is golden and bubbling.
Notes
Serve hot with a green salad or a white wine from Savoie.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Catégorie: Main Course
- Method: Baking
- Cuisine: French
Valeurs nutritionnelles
- Portion: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 16g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 55mg