Pin it
Today I'm sharing my take on Pela Savoyarde, a treasured Alpine potato dish that brings warmth to our winter evenings. The golden potatoes pair beautifully with smoky bacon and melted Reblochon cheese, creating a comforting meal that reminds me of cozy nights in the French Alps.
A Taste of the Mountains
This hearty recipe transports you straight to the Savoie region of France. It's a generous, rustic dish that I love preparing for dinner guests. The rich, satisfying flavors create a welcoming atmosphere that's perfect after a day in the crisp mountain air.
Essential Ingredients
- Potatoes: 400-500g waxy potatoes for best texture
- Onion: 1 large, for rich flavor
- Smoked Bacon: 100g, diced
- Reblochon Cheese: 1/2 wheel, farmhouse-style
- Butter: 1 tablespoon for sautéing
- Black Pepper: Freshly ground to taste
Cooking Method
- Preparation
- Cut cleaned potatoes into cubes. Finely slice the onion and dice the bacon.
- Potato Base
- Melt butter in a large skillet. Cook potato cubes over high heat until golden, then reduce heat and continue cooking for 5 minutes, stirring occasionally.
- Building Flavors
- Add onion and bacon, season with black pepper, and cook until golden brown.
- Cheese Layer
- Top with Reblochon slices, cover, and simmer until cheese melts completely.
- Serving
- Serve immediately with a side of fresh green salad.
Chef's Tips
Select firm-textured potatoes that hold their shape while cooking. Using aged farmhouse Reblochon enhances the flavor profile. Adjust the bacon quantity based on preference for a lighter or richer version.
Pin it
Perfect Pairings
Serve with chilled Apremont white wine for an authentic Alpine experience. Add crisp green salad or tangy cornichons to balance the rich flavors. A truly satisfying meal to share.
Frequently Asked Questions
- → Why choose organic potatoes?
- Organic potatoes usually taste better and have great texture. Since they’re the main ingredient, using high-quality potatoes makes the dish stand out.
- → Can I swap out the Reblochon cheese?
- If you can’t get Reblochon, you can replace it with Raclette or Morbier cheese. It won’t taste exactly the same, but it’ll still be delicious.
- → What kind of potatoes work best?
- Use firm-fleshed varieties like Charlotte or Bintje, which hold their shape perfectly while cooking.
- → How do you get perfectly cooked potatoes?
- Start by frying them on high heat to make them crispy, then lower the heat so they cook through while staying crunchy outside.
- → Can this dish be made ahead of time?
- It’s best to serve this dish fresh when the cheese is gooey and hot. It doesn’t take long to prepare, so it’s better to cook it right before serving.