Entree: France – Savoy / Alps – Pôlée Savoyarde (Skillet of sautéed potatoes, smoked bacon, onions, and melted mountain cheese typical of the Savoy region)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 25 min

Total 50 min

Ingredients

- 2 lb (900 g) waxy potatoes (Yukon Gold or Charlotte), peeled if desired
- 8 oz (225 g) lardons (smoked bacon), sliced
- 2 tbsp (28 g) unsalted butter
- 1 tbsp (15 ml) olive oil
- 1 large onion, thinly sliced (approx. 150 g)
- 2 cloves garlic, minced (approx. 6 g)
- 1/2 cup (120 ml) dry white wine
- 8 oz (225 g) Reblochon cheese, halved horizontally or sliced
- 1 tsp (5 g) coarse salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper, or to taste
- 2 sprigs fresh thyme
- Fresh parsley, chopped, for garnish

Instructions

1. Cut potatoes into 1/4–1/2 inch (6–12 mm) slices. Parboil in salted water 6–8 minutes until just tender; drain and let steam-dry for 2 minutes.
2. In a large ovenproof skillet over medium heat, add lardons and cook until they begin to brown and render fat, about 5–7 minutes. Transfer lardons to a plate, leaving fat in the pan.
3. Add butter and olive oil to the skillet. Sauté onions until soft and golden, about 8–10 minutes. Add garlic and cook 30 seconds until fragrant.
4. Return lardons to the pan, then add potato slices in an even layer. Increase heat slightly to brown the undersides, 4–6 minutes. Season with salt, pepper, and tuck thyme sprigs among potatoes.
5. Deglaze with white wine, scraping up browned bits, and simmer 2–3 minutes so most alcohol cooks off and flavors concentrate.
6. Arrange Reblochon halves or slices over the potatoes and lardons, rind side up if halved. Transfer skillet to a preheated broiler or to a 425°F (220°C) oven and heat until cheese is melted, bubbly and lightly browned, about 6–10 minutes under broiler or 10–12 minutes in oven.
7. Remove thyme sprigs, sprinkle with chopped parsley, and serve immediately straight from the skillet.