Croziflette

Instructions

1. Cook the crozets
   Bring a large pot of salted water to a boil. Add the crozets and cook according to package instructions (usually 10-12 minutes) until al dente. Drain well and set aside.
2. Prepare the bacon and onion mixture
   In a large skillet over medium heat, melt the butter. Add the bacon lardons and cook until they begin to brown, about 5 minutes. Add the diced onions and cook until soft and translucent, about 4-5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
3. Create the sauce
   Pour the white wine into the skillet with the bacon and onions. Allow it to simmer for 2 minutes to reduce slightly. Lower the heat and stir in the crème fraîche, thyme leaves, salt, pepper, and nutmeg. Simmer gently for 3-4 minutes until slightly thickened.
4. Combine and assemble
   Preheat your oven to 200°C (390°F). Mix the cooked crozets with the bacon and cream sauce, ensuring the pasta is well coated. Transfer the mixture to a large baking dish or individual gratin dishes.
5. Add the cheese
   Arrange the Reblochon cheese slices over the top of the pasta mixture, with the rind facing upward. The cheese will melt and create a delicious crust during baking.
6. Bake to perfection
   Place the baking dish in the preheated oven and bake for 15-20 minutes, until the cheese has melted and turned golden brown and the dish is bubbling around the edges.
7. Rest and serve
   Allow the Croziflette to rest for 5 minutes before serving. This helps the cheese set slightly and makes serving easier. Serve hot with a crisp green salad and additional freshly ground black pepper if desired.