Crozet.

I made this whilst staying with a friend in her apartment in Meribel. We decided not to eat out but instead to splash out on nice ingredients and say to hell with calorie counting. Crozet is a very traditional alpine dish, somewhat akin to macaroni. This way of cooking it creates a lighter version of a tartiflette.


This serves 2


100g crozet or smallest size whole wheat macaroni
100g reblochon cheese or a strongly flavoured soft cheese
3 pieces of bacon chopped up
handful chopped mushrooms optional


Cook the pasta until only just done. Layer the pasta, cooked bacon, mushrooms and cheese into an oven proof dish. Season. If you would like a looser sauce you can add a couple of tbsp of cream at this point. Place a layer of the cheese onto the top and put under a grill until the top is brown and the mixture is bubbling