📌 Savoyard Potato and Melting Reblochon Pie

Posted 3 May 2026 by: Admin #Recipes

Prep Time

30 minutes

Cook Time

50 minutes

Total Time

1h20

Servings

6 to 8 servings

The smell reaches you first. That mixture of melting cheese, browning pastry, and warm potatoes rising from the oven — that’s exactly why you can’t wait any longer. The Savoyard pie is the kind of dish you prepare on a Saturday morning, taking your time, to savor in the afternoon with the people you love.

Final result — The sliced pie reveals its melting heart: tender potatoes and flowing Reblochon between two layers of crispy pastry.

The crust, first. It’s a deep amber, almost light caramel on the edges, and when you press it with your thumb, it cracks just right. You cut the first slice; it resists for a second, then gives way. Inside: tender potato slices, coated in a lightly set cream, with the Reblochon melted between the layers to become one. It smells of hot cheese, cream, and the light smokiness of turkey bacon — winter on a plate.

Why you’ll love this recipe

✓An accessible homemade pastry : Cold butter, flour, an egg, and a bit of water. It takes ten minutes and the result is nothing like store-bought — crispier, more flavorful, and you know what’s in it.

✓The Reblochon does all the work : It melts slowly between the layers and mixes with the cream to create a very rich filling. No need for heavy seasoning — the cheese takes care of it.

✓It can be prepared in advance : The assembled pie can stay in the fridge for two or three hours before baking. Practical for not being stuck in the kitchen when guests arrive.

✓A complete dish that impresses : No need for a complicated side dish. A well-dressed green salad and you’re set. And visually, when you place it whole on the table, it looks stunning.

Ingredient Notes

Ingredients

Potatoes, Reblochon, smoked turkey bacon, cream, and a homemade butter pastry — simple ingredients for spectacular results.

The Reblochon : It’s the star of the recipe. Get a farmhouse Reblochon de Savoie if you can — more powerful and creamier when cooked. Avoid low-fat versions that don’t melt the same way. Keep the rind: it brings a slight bitterness that balances the richness of the cream.
The potatoes : Firm-fleshed variety, absolutely. Charlotte, Nicola, Roseval. No Bintje — too floury, it will turn into mash and the filling will become heavy. You want slices that hold their shape when cut.
The smoked turkey bacon bits : The smoking brings that slightly woody background that contrasts with the richness of the cheese. Sauté them dry in a very hot pan — just long enough to get them lightly golden. They will cook further in the oven, so no need to overdo it.
Crème fraîche and egg yolks : This mixture is the binder. The cream seeps everywhere during cooking and the yolks help it set slightly. Don’t go overboard with seasoning here: a pinch of salt and some pepper — the Reblochon and bacon bits do the rest.

Starting the pastry

Take the butter directly from the fridge. Cold, really cold — that’s what ensures the pastry will be crispy and not soft after baking. Cut it into small cubes and incorporate it into the flour with your fingertips, without overworking it. The texture should look like coarse sand with small pieces of butter still visible — that’s normal and intentional. Add the egg, mix, and if it’s too dry, one tablespoon of cold water at a time. Form a ball without overworking the dough: the more you knead, the more elastic and hard to roll it becomes. Wrap it and head to the fridge for thirty minutes.

Potatoes, no fuss

Peel and cook the potatoes in a large pot of well-salted water — fifteen minutes at a gentle simmer, not a rolling boil which damages them. The tip of a knife should enter easily, but they shouldn’t fall apart. Drain and let them truly cool down before slicing into one-centimeter rounds: if too hot, they break. Meanwhile, the turkey bacon goes into a dry pan over high heat. It sizzles, pops a bit, and perfumes the whole kitchen. When lightly colored, add the sliced onion and lower the heat — the onion should melt and become translucent, not brown.

Assembling, layer by layer

Take the dough out of the fridge and divide it in two — one half slightly larger for the bottom. Roll out on a floured surface to about three millimeters. Line the mold, bringing the edges up. Start filling: a layer of potatoes, a scattering of bacon and onions, a few slices of Reblochon. Repeat until finished. Pour the cream-egg yolk mixture over everything — it will seep into every little gap. Roll out the second piece of dough, place it on top, and seal the edges firmly with your fingers and then a fork. Cut a small vent in the center. Brush one last egg yolk on top if you have one.

And now, patience

Oven at 180°C, fan setting. The pie goes in for forty-five to fifty minutes. In the first twenty minutes, the edges start to brown — a sign the pastry is baking well. Around the thirtieth minute, the whole surface takes on that amber hue leaning towards light caramel. If it colors too quickly, a piece of foil placed on top is enough. When you stick a knife in the vent and it comes out hot, it’s ready. Let it rest for ten minutes before cutting — giving the filling time to stabilize so you don’t get burned.

Tips & Tricks

Assemble the pie the night before and keep it raw in the fridge. The next day, bake it directly. The pastry improves in texture after a night of rest — it becomes crispier than a pie baked immediately after assembly.
Don’t salt the cream mixture more than a pinch: the Reblochon is already quite salty, as are the smoked turkey bacon bits. Over-salting a pie is hard to fix once baked.
If you can’t find Reblochon, a quality Raclette or a farmhouse Saint-Nectaire works well — different taste but the same cooking behavior and melting quality.

Close-up — The melted Reblochon seeps between every potato slice — that’s where the magic happens.

FAQs

Can I prepare the pie in advance?

Yes, and it’s even recommended. Assemble the pie completely the night before, wrap it, and keep it raw in the fridge. Bake it directly the next day — the pastry becomes crispier after a night in the cold.

How to store leftovers?

The pie keeps for up to 2 days in the refrigerator, well wrapped. To reheat, place it in the oven at 160°C for 15 to 20 minutes — avoid the microwave, which softens the pastry and makes it rubbery.

Which potato variety should I choose?

Definitely a firm-fleshed one: Charlotte, Nicola, or Roseval. Floury varieties like Bintje fall apart during cooking and turn the filling into a compact mash. Keeping the slices whole makes all the difference on the plate.

Can I replace the Reblochon?

Yes, if you can’t find it. A quality Raclette or farmhouse Saint-Nectaire works very well — same cooking behavior and melting. The taste is different, but the result remains excellent.

How to prevent the bottom crust from being soggy?

Two key points: potatoes must be well-drained and lukewarm before assembly (not hot and damp), and the bacon bits should also be drained of excess fat. Too much moisture in the filling is the primary cause of a soggy bottom.

Can I freeze the pie?

Yes, preferably raw. Freeze it assembled and unbaked — it keeps for up to a month. To cook, thaw overnight in the fridge and bake as usual. If frozen after baking, the pastry loses some texture but remains acceptable.