Doupionne

Doupionne is a term primarily associated with the culinary traditions of the French Alps, particularly the Savoie region. It refers to a type of savory tart or pie, often featuring potatoes as a central ingredient. While the exact composition can vary by household and locality, doupionne typically involves layers of thinly sliced potatoes, often combined with cheese, onions, and sometimes cured pork or bacon.

The potatoes are usually par-cooked or thinly sliced to ensure they cook through evenly within the tart. The cheese used is frequently a local Savoie variety, such as Beaufort or Comté, which adds a rich, nutty flavor. Onions are common for their sweetness and aromatic qualities, and the addition of pork provides a salty counterpoint and a more substantial element to the dish.

Doupionne is generally baked until the crust is golden brown and the filling is tender and bubbling. It is often served as a hearty main course or as a side dish, particularly during colder months. Its rustic nature and reliance on readily available regional ingredients make it a staple of mountain cuisine, embodying the warmth and simplicity of Alpine cooking. The name itself is thought to derive from the French word "double," possibly referring to the layered nature of the tart or the double portion often enjoyed.