Péla or Péilâ is a French dish from the

Savoy Savoy (; )  is a cultural-historical region in the Western Alps. Situated on the cultural boundary between Occitania and Piedmont, the area extends from Lake Geneva in the north to the Dauphiné in the south and west and to the Aosta Vall ...

and neighbouring Alpine regions, a gratin made with fried

potato The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant ''Solanum tuberosum'', a perennial in the nightshade famil ...

es, and

Reblochon Reblochon () is a soft washed-rind and smear-ripened French cheese made in the Alpine region of Haute-Savoie from raw cow's milk. It has its own AOC designation. Reblochon was first produced in the Thônes and Arly valleys, in the Aravis ...

cheese. It is similar to Tartiflette (except Tartiflette uses steamed potatoes), the

gratin dauphinois Gratin dauphinois ( ) is a French gratin of sliced raw potatoes baked in cream, from the Dauphiné region in south-eastern France. There are many variants of the name of the dish, including pommes de terre dauphinoise, potatoes à la dauphino ...

and the gratin savoyard. The name means "frying pan" in local patois (''poêle'' in standard French).

References

{{DEFAULTSORT:Pela (Meal) Potato dishes French cuisine