Have you ever craved a dish that smells like a mountain chalet when it’s gray outside and you have no desire to go out? Pela savoyarde is exactly that: five ingredients, one pan, and forty minutes later, you have the comfort of a mountain pasture without leaving home. Less famous than tartiflette, but frankly just as generous.
In the pan, the potatoes have taken on that slightly uneven golden hue — some pieces more browned than others, and that’s exactly what you want. The reblochon has melted into creamy layers that slide between the slices, its slightly blushed crust releasing that aroma of warm milk and cellar. The turkey bacon has infused the potatoes with its smoky scent, which rises as soon as you lift the lid and gets everyone hungry. It’s simple, generous, and smells like the weekend.
Why you’ll love this recipe
Ingredient Notes
Five ingredients, no compromise: firm-fleshed potatoes, half a well-aged reblochon, onion, smoked turkey bacon, and butter.
- Potatoes : They carry the structure of the whole dish. Choose a firm-fleshed variety — Charlotte, Nicola, Roseval — that holds up well during cooking without falling apart. Floury varieties like Bintje will stick and break apart when tossed in the pan. If you have organic potatoes with nice thin skin, leave it on: it adds a rustic touch that suits this dish.
- Reblochon : This is the ingredient around which everything is organized. A not-too-ripe reblochon is ideal — if it’s too runny before cooking, it will release water and make the potatoes soggy. The crust should be supple but not sticky. Keep it on: it retains heat, melts gradually, and gives the dish its characteristic amber color. An AOP reblochon is better if you can find one.
- Smoked turkey bacon : It plays the role of traditional smoked bacon: bringing the fatty, smoky depth that balances the richness of the cheese. Cut it into small dice if you buy it in slices, and cook it until it starts to brown on the edges — that’s when it really releases its flavors. Too little cooking leaves it soft and uninteresting.
- Onion : It serves as a balance between the richness of the cheese and the smokiness of the bacon. A large yellow onion is ideal — it caramelizes well and develops a slight sweetness. Slice it finely so it really melts into the pan rather than staying in crunchy bits. If you don’t like its strong taste, a shallot softens the whole dish even more.
- Butter : It’s not just to prevent sticking. By coating the potatoes, it creates the contact layer that will brown and crisp at the bottom. A semi-salted butter can replace unsalted butter if that’s all you have — in that case, be even more careful with overall salt, as the cheese and bacon already bring a lot.
Start with the potatoes: don’t skip the parboiling
This is the step everyone wants to skip to save time, and it’s exactly the one that makes the difference. Without parboiling, you end up with melted cheese and still-firm centers — the least pleasant compromise. Cut them into rounds about 5 mm thick: too thick, they won’t cook evenly; too thin, they’ll fall apart in the pan. Plunge them into a pot of well-salted water, bring to a boil, and cook for 8 to 10 minutes. They should be tender when pierced with a fork, but still slightly resistant — not mash. Drain and let them rest for two minutes: this short pause allows the surface to dry slightly, which will then promote browning in the pan.
Let the bacon and onion sing without rushing them
In a large oven-safe pan — or a gratin dish if you don’t have one — melt the butter over medium heat. Add the smoked turkey bacon dice and let them cook gently. You hear that light sizzle, the pieces start to color on the edges, a fine aromatic smoke rises. That’s the signal to add the sliced onion. Lower the heat slightly and let it soften slowly for 5 to 7 minutes, stirring occasionally. It should become translucent and start to caramelize, releasing that sweet, almost milky smell that promises something good. If it sticks to the bottom, add a knob of butter — not water, as that would steam and delay caramelization.
Brown the potatoes by leaving them alone
Add the parboiled potatoes to the pan and gently toss to coat with the onion-bacon mixture. Season generously with black pepper — this is the only real seasoning for this dish, so don’t be shy. Cook over medium heat for 5 to 8 minutes without too much stirring: it’s stillness that creates the crust. If you stir constantly, the potatoes steam and stay soft. Let them sit, wait until the bottom is well browned, then gently turn once or twice. The smell of caramelized butter and grilled potato that starts to rise at this stage is the sign that you’re exactly where you need to be.
Place the reblochon crust-side up, and let it do its thing
Cut the half reblochon into thick slices or simply arrange in pieces on the potatoes, crust side up. It’s counterintuitive at first, but the crust in contact with the heat melts more controllably and takes on that beautiful amber color you immediately recognize. Slide the pan into a preheated oven at 200°C for 10 to 12 minutes, until the cheese is fully melted and the crust is slightly browned on the edges. If you don’t have an oven-safe pan, cover with a lid over very low heat for 5 to 6 minutes — it takes a bit longer but the result is almost identical. When out of the oven, let rest for two minutes: the cheese will firm up slightly and be easier to serve without running all over the plate.
Serve directly in the pan, no need to complicate things
Pela is served where it’s cooked. No need to transfer, plate, or garnish. A green salad with a slightly tangy vinaigrette is the best accompaniment — it cuts through the richness of the cheese and resets the palate between each bite. A few cornichons also do the job well. Avoid garnishes that go with the richness: no need to add grilled bread or crème fraîche. The dish is already generous as is, and adding more would upset the balance. For four people, simply double the quantities and use a wider pan — the logic remains exactly the same, as does the cooking time.
Tips & Tricks
- Don’t salt the potatoes in the pan: the smoked turkey bacon and reblochon already bring a significant amount of salt. Taste at the end of cooking if you want to check, but in the vast majority of cases, you won’t need to add any.
- Take the reblochon out of the fridge 20 minutes before using. Cheese at room temperature melts more evenly and releases its flavors better — cold cheese comes out of the oven with melted zones and still-firm areas.
- If the cheese melts too quickly before the potatoes are well browned, cover the pan for the first two minutes then uncover to let the crust color. This regulates heat without slowing browning.
- Leftovers reheat very well in a pan the next day with a drizzle of neutral oil over high heat to regain crispness. In the microwave, the potatoes soften and lose all interest.
What’s the difference between pela savoyarde and tartiflette?
Tartiflette is prepared in the oven in a gratin dish with crème fraîche, and the reblochon is sunk into the center of the dish. Pela, on the other hand, is cooked in a pan without cream, with potatoes fried in butter until golden — the result is drier, crispier, and much faster. It’s the everyday mountain version, less rich but just as tasty.
Which reblochon should you choose so the cheese melts well?
A reblochon that’s just right, neither too young nor too runny: the crust should be supple when pressed, but the paste still firm. An overripe cheese will release water during cooking and soak the potatoes. Prefer an AOP reblochon if you can find one — the milky aroma and creamy texture are far superior to generic versions.
Can you prepare pela savoyarde in advance?
You can parboil the potatoes several hours in advance and keep them in the fridge — it doesn’t change the result. However, the whole dish is best eaten straight from the oven: reblochon cools quickly and loses its stringy, creamy consistency. If you reheat leftovers the next day, do so in a pan over high heat with a drizzle of oil to regain crispness.
How do you know if the potatoes are parboiled enough?
Pierce a piece with the tip of a knife: it should go in without resistance, but the piece should hold together and not collapse. If you have to force it, extend by two minutes. If the slices fall apart when touched, they’re overcooked and will stick in the pan — in that case, let them cool completely before handling.
Can you replace reblochon with another cheese?
Munster or camembert work well in cooking and give a similar result, with a more pronounced character for the former. Morbier is a good milder alternative. Avoid hard cheeses like comté or grated emmental — they melt differently and don’t provide the same creaminess.
Should you peel the potatoes or can you leave the skin on?
Both work. With organic potatoes with thin, well-washed skin, keeping the skin on adds a slightly rustic texture and a bit more hold during cooking. For non-organic or thick-skinned potatoes, it’s better to peel — the skin remains firm and changes the final texture in an unpleasant way.
Pela Savoyarde with Reblochon
French
Main course
Pela savoyarde is the most honest mountain dish there is: pan-golden potatoes, smoked turkey bacon, a melting onion, and half a reblochon that slowly melts on top. Originating from the Aravis massif, it’s ready in 40 minutes and needs nothing more than a green salad to make a complete meal.
Ingredients
- 450g firm-fleshed potatoes (Charlotte, Nicola or Roseval)
- 1 large yellow onion, peeled and finely sliced
- 100g smoked turkey bacon, diced
- 1/2 AOP reblochon (about 250g), at room temperature
- 20g unsalted butter
- 1 tsp freshly ground black pepper
Instructions
- 1Wash the potatoes and cut them into rounds about 5 mm thick (peel if not organic). Parboil them in a pot of salted boiling water for 8 to 10 minutes until tender but still firm. Drain and let rest for 2 minutes.
- 2Melt the butter in a large oven-safe pan over medium heat. Add the turkey bacon dice and cook for 3 to 4 minutes until they start to brown on the edges.
- 3Add the sliced onion to the pan and cook over low heat for 5 to 7 minutes, stirring regularly, until translucent and slightly caramelized.
- 4Add the parboiled potatoes and gently toss to coat with the onion-bacon mixture. Season generously with pepper. Cook over medium heat for 6 to 8 minutes without too much stirring, until the bottom browns. Turn once or twice.
- 5Preheat the oven to 200°C. Cut the half reblochon into thick slices and arrange on the potatoes, crust side up. Slide the pan into the oven for 10 to 12 minutes until the cheese is fully melted and slightly browned on the edges.
- 6Remove from the oven, let rest for 2 minutes, and serve directly in the pan with a green salad or some cornichons.
Notes
• No need to salt: the smoked turkey bacon and reblochon provide enough salt. Taste before serving and adjust only if necessary.
• Take the reblochon out of the fridge 20 minutes before using so it melts evenly during cooking.
• If you don’t have an oven-safe pan, cover with a lid over very low heat for 5 to 6 minutes after adding the cheese — the result is slightly different but just as good.
• For 4 people: double all quantities and use a wider pan. Cooking time remains the same.
Nutrition Facts (per serving, estimated)
| 715 kcalCalories | 35gProtein | 43gCarbs | 43gFat |
