Recipe by Tea Girl
This is a Savoyard dish, the Alpine region of France near Switzerland. It is a cheese hashed potatoes dish. It is interesting take on fried potatoes that I loved when I was in Savoy.
- 1 kg potato
- 250 g abondance cheese
- 250 g smoked lardons
- 1 finely chopped onion
- 1 teaspoon oil
- 1⁄4 liter dry white wine
Directions See How It's Made
- Fry the chopped onion in the oil.
- Dice the potatoes and add to the pan, together with the bacon lardons.
- Gently brown for 15 minutes, being careful not to burn either.
- Slice the Abondance cheese and add it to the pan, together with the white wine.
- Add pepper and allow the pan to simmer on a low heat for 10 minutes, loosely covered, stir a couple of times to prevent it from sticking.
- Check the potatoes are cooked; leave a little longer if necessary, add a bit of water or more wine if potatoes are not done and the pan is nearly dry.