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Let me share this classic Alpine potato dish called Pela Savoyarde - a hearty comfort food that warms up winter evenings perfectly. The golden potatoes pair beautifully with smoky bacon and melted Reblochon cheese, creating a satisfying meal that brings back memories of trips to the French Alps.
A Taste of the Mountains
This recipe transports you straight to the heart of the Savoie region. It's a generous, traditional dish that's perfect for gathering friends around the table after a day outdoors. The rustic flavors and comforting aroma create an inviting atmosphere that encourages sharing and conversation.
Essential Ingredients
- Potatoes: 400-500g, preferably organic waxy variety
- Onion: 1 large, for deep flavor
- Smoked Bacon: 100g for rich taste
- Reblochon Cheese: 1/2 wheel, farmhouse-style
- Butter: 1 tablespoon
- Black Pepper: Freshly ground to taste
Cooking Method
- Preparation
- Clean and cube potatoes. Finely slice onion and cut bacon into small pieces.
- Cooking the Potatoes
- Melt butter in a large pan. Brown potato cubes over high heat until golden, then reduce heat and cook for 5 minutes more, stirring occasionally.
- Building Flavors
- Add onion and bacon, season with black pepper, and let everything brown slowly.
- Adding Cheese
- Layer Reblochon slices on top, cover, and cook on low heat until cheese melts completely.
- Serving
- Serve immediately with a side of fresh green salad.
Chef's Tips
Choose firm potatoes that hold their shape during cooking. A well-aged farmhouse Reblochon makes a noticeable difference in flavor. The amount of bacon can be adjusted to taste for a lighter or richer version.
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Perfect Pairings
Serve with a chilled glass of Apremont white wine for an authentic Alpine experience. Add a crisp green salad or tangy cornichons to balance the rich flavors. A truly satisfying meal to share with friends.
Frequently Asked Questions
- → Why use organic potatoes?
- Organic potatoes usually taste better and have a nicer texture. Since they’re the key ingredient here, it's worth going for higher quality potatoes.
- → What’s a good substitute for the cheese?
- If you can’t find the usual cheese, raclette or Morbier cheese works great. They'll have a slightly different flavor but are still super tasty.
- → Which type of potatoes work best?
- Firm potatoes like Charlotte or Bintje are perfect. They stay together during cooking and don’t get mushy.
- → How do you cook the potatoes just right?
- Start by frying them over high heat to make them crispy, then lower the heat to make sure they’re cooked through and soft inside.
- → Can you make this dish ahead of time?
- This is best eaten fresh when the cheese is freshly melted. It’s quick to prepare, so it’s better made right before serving.