Péla or tartiflette? Tartiflette was invented in the 1980s by the trade federation for Reblochon. It was inspired by péla, a traditional dish from Aravis, a region of Haute-Savoie. The difference is in the way the dish is prepared: in the Tartiflette, the potatoes are peeled, boiled in water and then cut into slices, while the Pela uses potatoes fried in olive oil which are then cubed with their skin intact.
- 4 Agria or Charlotte potatoes
- 8 slices of bacon
- 1 onion
- 1/2 Reblochon cheese
- 4 spring onions
- 1/2l red vinegar
- 300g sugar
- bouquet garni
- 20g butter
- Salt and pepper
Cut the potatoes in 2 to 3 cm thick slices.
Cover with water.
Add the butter and bouquet garni, cover with a lid and simmer for 30 minutes.
Finely chop the onion, cut 4 slices of bacon into strips, and braise them together in a closed pan.
For the sweet spring onions: boil the sugar and vinegar in a pan, pour over the sliced spring onions and allow the mixture to cool.
In layers, add the potato slices, the bacon and the onions then finally add the Reblochon cheese.
Put it in the oven and add the spring onions and a slice of pan-fried bacon as the finishing touch.
The chef's trick
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.