Legendary Dishes | La Poêlée Montagnarde (the mountain fry)


This is farmhouse Abondance – cheese made with milk from a single source compared to milk collected from several farms

Bacon, cheese, potatoes and wine are an Alpine mystery. They have been enigmatic since potatoes were introduced into the region, probably eight generations ago, and transformed the preparation of cheese in cooking. Simply, cheese and potatoes along with bacon and butter and cream are made for each other. Add a little wine and you have an aromatic dish that is heavenly comfort food.

  • 1 kg potatoes, peeled, diced
  • 400 g Abondance cheese, cut into strips
  • 250 g smoked bacon, diced
  • 250 ml white wine
  • 125 g onion, chopped
  • 30 ml rapeseed oil
  • 5 g black pepper

Sauté onions in oil, add the potatoes, fry for a few minutes, then add bacon. Brown everything for 15 minutes. Pour in the wine and add the cheese. Season and leave to cook over a medium heat for a further ten minutes, until the potatoes are soft on the inside and crispy on the outside.

Go here for the mountain bake.

Indigenous Ingredients

Abondance Cheese
White Wine