Gratin de crozets is a traditional dish originating from the Savoie region. It's made with a combination of onions, lardons, crème fraîche, chicken stock, grated cheese such as Gruyere, Comte, or Beaufort, and crozets – a traditional local pasta variety that's small, flat, and square-shaped, made from buckwheat, wheat (or both), eggs, salt, and water.

The pasta is cooked in chicken stock, while the onions are fried with lardons in a pan. Both are then mixed with the addition of crème fraîche, topped with grated cheese, and baked in the oven until golden brown and the cheese becomes fully melted.