BLUE WINDOW | Food Travels in the Alps | La Poêlée Montagnarde (the mountain fry)

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Bacon, cheese, potatoes and wine are an Alpine mystery, ever 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, 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.

The Mountain Bake

For those concerned with the amount of fat in this fry, an alternative is the mountain bake. At the end of baking the fat can poured into a small bowl and kept for use in other preparations.

Sauté onions in oil at a medium heat for 15 minutes, add the bacon and brown.

Spoon into rectangular or square baking tray.

Deglaze the pan with wine and add to the bacon and onion mixture. Place a layer of potatoes onto the onion mixture. Place a layer of cheese onto the potatoes. Layer with remaining potatoes.

Cover tray with foil. Bake at 180ºC for 35 minutes until the potatoes are cooked.

Arrange the remaining cheese on top, finish under the grill until the cheese has melted and turned golden and the tops of the potatoes have browned.

The fat can be poured into a bowl if necessary.


Indigenous Ingredients

Abondance Cheese
Bacon
Onion
Potato
White Wine