Entree: France – Savoy / Alps – Péla (Savoyard pan-fried potato and onion gratin finished with melted Reblochon and bacon)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 3 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) Yukon Gold or waxy potatoes, peeled and thinly sliced 1/8 inch (3 mm)
- 1 large (about 8 oz (225 g)) yellow onion, thinly sliced
- 6 oz (170 g) smoked bacon lardons or diced smoked bacon
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) vegetable oil
- 1/2 cup (120 ml) heavy cream
- 6 oz (170 g) Reblochon cheese, halved horizontally (or other soft alpine cheese)
- 2 cloves garlic, minced
- 1 tsp (5 g) coarse salt
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley (optional)

Show original ingredient measurements

- 2 lb (900 g) Yukon Gold or waxy potatoes, peeled and thinly sliced 1/8 inch (3 mm)
- 1 large (about 8 oz / 225 g) yellow onion, thinly sliced
- 6 oz (170 g) smoked bacon lardons or diced smoked bacon
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) vegetable oil
- 1/2 cup (120 ml) heavy cream
- 6 oz (170 g) Reblochon cheese, halved horizontally (or other soft alpine cheese)
- 2 cloves garlic, minced
- 1 tsp (5 g) coarse salt
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley (optional)

Instructions

1. Rinse sliced potatoes in cold water, drain, then dry thoroughly in a clean towel to remove excess starch. Season with 1/2 tsp (2 g) salt and 1/4 tsp (1 g) pepper.
2. In a large ovenproof skillet over medium heat, add butter and oil. Add bacon lardons and cook until browned and fat renders, about 5–7 minutes. Remove half the bacon with a slotted spoon and reserve.
3. Add onions to the skillet with the remaining bacon fat and cook, stirring occasionally, until soft and beginning to caramelize, about 8–10 minutes. Stir in minced garlic and cook 30–60 seconds more.
4. Increase heat to medium-high. Add a single layer of potato slices overlapping slightly; cook until the underside is golden, 4–6 minutes. Continue adding overlapping layers of potatoes, pressing gently, until all are arranged in the pan. Reduce heat to medium-low.
5. Pour heavy cream evenly over the potatoes, cover, and cook gently 10–12 minutes until potatoes are tender when pierced. Taste and adjust salt and pepper.
6. Preheat broiler. Place reserved bacon evenly over the top. Put Reblochon halves rind side up on the potato surface (or grate and scatter cheese). Broil 3–6 minutes until cheese is bubbling and forming a golden crust.
7. Remove from oven, let rest 3 minutes, sprinkle with chopped parsley, and serve hot, scooping portions to include melted cheese, potatoes, onions, and bacon.