How Can We Help?
You are here:
< Back
Péla or Péilâ is a French dish[1] from the Savoy and neighbouring Alpine regions, a gratin made with fried potatoes, and Reblochon cheese. It is similar to Tartiflette (except Tartiflette uses steamed potatoes), the gratin dauphinois and the gratin savoyard.
The name means "frying pan" in local patois (poêle in standard French).
References
Baked or roasted |
| ||||||||
---|---|---|---|---|---|---|---|---|---|
Boiled or stewed | |||||||||
Bread | |||||||||
Fried |
| ||||||||
Mashed | |||||||||
Pies | |||||||||
Salads | |||||||||
Soups | |||||||||
Other |
Categories
-
Annuals36
-
Bulbs, Corms & Tubers41
-
Ferns27
-
Fruits3
-
Garden Plants23
-
Grasses26
-
Herb17
-
Insects1
-
Mammals1
-
Midwest Native Plants0
-
Northeast Native Plants112
-
Perennials123
-
Rose1
-
Shrubs47
-
Trees112
-
Tropical Plants53
-
Upland Birds5
-
Vines18
-
Viola Tricolor1
-
Water Gardening & Plants9
-
Waterfowl0
-
Wetland Birds0
-
Wetland Plants4
-
Wildbirds172
-
Wildflowers1
-
Woodland Plants29
Table of Contents
Recent Comments