Slow Cooker Pela des Aravis with Reblochon Cheese Tips, FAQ & printable recipe

Tips for success

To enhance the presentation, serve the dish directly from the slow cooker or transfer it carefully to a warm platter. If you prefer a slightly browned top, you can transfer the mixture to an oven-safe dish after the slow cooking is complete and place it under a broiler for two to three minutes. However, keep a close watch to prevent the cheese from burning, as it can go from golden to burnt very quickly.

If you find the dish is slightly too rich, you can serve it with a side of fresh, crisp greens dressed in a light vinaigrette. The acidity of the dressing helps to cut through the richness of the melted Reblochon cheese and the smoky bacon fat.

A simple salad of arugula or endive, tossed with a touch of lemon juice and olive oil, provides the perfect balance to the heavy, savory notes of the potatoes and cheese.

Variations

• Herb-Infused Pela: Add a tablespoon of fresh thyme or rosemary leaves when layering the potatoes. The aromatic herbs provide a bright, fragrant contrast to the earthy cheese and smoky bacon.
• Onion-Enhanced Version: Sauté one thinly sliced yellow onion until translucent and add it to the bottom of the slow cooker along with the bacon. The sweetness of the cooked onions enhances the depth of the dish.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Reheat

Reheat gently in a covered pan over low heat until warmed through, adding a splash of water if needed to prevent sticking.

If you have leftovers, allow them to cool to room temperature for no more than two hours before transferring them to an airtight container. Properly stored, the dish can be kept in the refrigerator for up to three days.

When reheating, it is best to do so gently to avoid breaking the texture of the potatoes or separating the cheese fat. A low-temperature oven or a covered skillet on the stovetop works best for maintaining the dish's integrity.

This dish is best enjoyed fresh, but you can prepare the ingredients ahead of time. You may dice the potatoes and store them in cold water in the refrigerator for up to 24 hours to prevent browning.

When ready to cook, drain and pat the potatoes dry before layering them in the slow cooker with the bacon and cheese. This simple preparation step saves time when you are ready to start the slow cooking process, making it ideal for easier assembly.

Serving ideas

Serve this dish piping hot, ideally accompanied by crusty bread to scoop up the melted cheese and bacon-infused juices. The rustic nature of the Pela des Aravis makes it a centerpiece for a casual dinner. Place the serving dish in the center of the table and allow guests to serve themselves, ensuring everyone gets a portion of the crispy bacon and the melted cheese crust from the top of the wheel.

Pairing this meal with a crisp, dry white wine from the Savoie region, such as a Roussette or a Chignin, complements the nutty and earthy flavors of the Reblochon cheese perfectly.

The acidity of these wines provides a refreshing contrast to the creamy, dense potatoes. If you prefer non-alcoholic options, a sparkling mineral water with a squeeze of fresh lemon also works well to cleanse the palate between bites of the rich, savory casserole.

Frequently asked questions

Recipe card

Slow Cooker Pela des Aravis with Reblochon Cheese

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 8 oz smoked bacon lardons
• 2 lb unpeeled potatoes, diced
• 1/2 tsp cracked black pepper
• 1 wheel Reblochon cheese, halved

Instructions

1. 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.
2. 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.
3. 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.

Contains: milk

Estimated nutrition per serving

Calories

480

Protein

18.5 g

Carbohydrates

32 g

Fat

30.5 g

Fiber

3.5 g

Sugar

1.5 g

Sodium

720 mg

Automatic estimate from the ingredient list, not laboratory-verified.