Slow Cooker Pela des Aravis with Reblochon Cheese Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are properly prepped. Wash the potatoes thoroughly to remove any dirt, but leave the skins on as they add flavor and texture. Dice the potatoes into uniform, one-inch cubes to ensure they cook at the same rate.

Ensure your slow cooker is placed on a heat-resistant surface with adequate space for ventilation. Have your Reblochon cheese at room temperature for about 30 minutes before cooking to assist in the initial melting process once the heat is applied.

Instructions

Foundation and layering

1. 1Layering the base
   Place the smoked bacon lardons in the bottom of the slow cooker insert to ensure they render their fat as the base for the potatoes.
   Look for The bacon should be distributed evenly across the bottom surface.
   Tip Ensure the slow cooker insert is clean and dry before adding the bacon.

The bacon is properly distributed at the base of the slow cooker. The potatoes are diced consistently and layered on top, ready to receive the seasoning. The entire assembly should look orderly, with the cheese positioned centrally to ensure even melting as the heat begins to circulate throughout the vessel.

Seasoning and moisture

2. 2Adding potatoes and seasoning
   Scatter the diced unpeeled potatoes over the bacon layer, then sprinkle generously with cracked black pepper to provide a sharp contrast to the rich cheese.
   Look for Potatoes should be in uniform, bite-sized pieces for even cooking.
   Tip Dicing the potatoes to a consistent size is essential for uniform texture.

The black pepper is evenly dispersed over the potatoes. At this stage, the ingredients are ready for the slow cooking process. Ensure the lid is properly seated on the slow cooker to trap the steam, which is essential for the potatoes to cook through without drying out during the four-hour duration.

Melting and final assembly

3. 3Adding cheese and slow cooking
   Place the two halves of the Reblochon cheese wheel crust side up in the center of the potatoes. Cover the slow cooker and cook on low heat for 4 hours until the potatoes are tender and the cheese is melted and bubbling.
   Look for The cheese should be soft and melted, and the potatoes should be fork-tender.
   Tip Keeping the crust side up allows the center of the cheese to melt into the potatoes properly.

The cheese has softened and integrated with the potatoes. The dish should appear glossy and rich, with the bacon fat having coated the potatoes.

The final mixture should be steaming and fragrant, indicating that the flavors have successfully melded together into a cohesive, comforting Alpine-style meal ready for immediate serving.

Common mistakes

A common mistake is cutting the potatoes into uneven sizes, which leads to some pieces being overcooked while others remain firm. Another error is neglecting the order of the layers; placing the bacon on the bottom is crucial for flavor development.

Additionally, do not be tempted to add liquid like stock or cream; the natural moisture from the potatoes and the fat from the cheese are sufficient. Finally, avoid opening the slow cooker lid repeatedly, as this releases heat and moisture, significantly increasing the cooking time.

How to tell it’s done

The dish is ready when the potatoes are completely tender and can be pierced effortlessly with a fork. The Reblochon cheese should be melted throughout, with the crust softened and integrated into the potato mixture.

The bacon should be cooked through and have rendered a significant amount of its flavorful fat, which will be visible at the bottom of the cooker. The final texture should be creamy and cohesive, with no raw or hard spots in the potatoes.