Slow Cooker Pela des Aravis with Reblochon Cheese

Transform humble pantry staples into a decadent Alpine feast with this effortless slow cooker Pela des Aravis. By utilizing the gentle, consistent heat of a slow cooker, you can achieve the perfect marriage of smoky bacon, tender potatoes, and gooey, melted Reblochon cheese without the need for constant monitoring or stovetop adjustments.

Pela des Aravis is a classic French dish hailing from the Savoie region, traditionally prepared in a heavy skillet. This updated slow cooker version simplifies the process while maintaining the soul of the recipe. By layering ingredients and letting them cook slowly, the flavors meld into a rich, cohesive dish.

It is a perfect solution for busy weeknights when you desire a hearty, satisfying meal that feels like a special occasion without the labor-intensive preparation usually associated with such comforting, cheese-forward dishes.

Ingredients

Why this recipe works

The slow cooker method is ideal for this dish because it provides a steady, controlled heat that allows the potatoes to steam in the rendered bacon fat. This process ensures that every piece of potato becomes incredibly tender while absorbing the deep, smoky flavors from the lardons.

Unlike high-heat methods that might risk burning the bottom, the slow cooker maintains the integrity of the delicate cheese, allowing it to soften and melt slowly into the starch of the potatoes.

Furthermore, the vertical layering technique utilized in this recipe encourages the flavors to migrate downward. As the Reblochon cheese softens, it coats the potatoes beneath it, creating a natural, velvety sauce. This layering also keeps the bacon lardons at the base where they can crisp slightly before the moisture from the potatoes and the melting cheese creates the final, harmonious texture that characterizes a true, authentic Pela des Aravis.

Notes and substitutions

When selecting ingredients, the quality of the Reblochon is paramount. Authentic Reblochon, with its distinctive nutty flavor and creamy texture, is the defining component of this dish.

If you cannot find authentic Reblochon, look for a high-quality washed-rind cheese that offers a similar level of creaminess and pungency. The potatoes should be a waxy or all-purpose variety, such as Yukon Gold, which holds its shape well during the long cooking time without turning mushy.

For the bacon, choose high-quality smoked lardons or thick-cut bacon that has been diced. The smoke level should be moderate, as you do not want it to overpower the delicate notes of the cheese.

The slow cooker insert should be appropriately sized for your ingredients; if the vessel is too large, the cheese may spread too thinly, while a vessel that is too small might prevent the potatoes from cooking evenly. Always ensure your slow cooker is in good working order before beginning.

• Reblochon cheese: Taleggio or a high-quality washed-rind cheese
• smoked bacon lardons: thick-cut slab bacon diced into small cubes

Equipment

• slow cooker
• paring knife
• cutting board