This comforting dish, inspired by the Savoy region of France, is all about combining simple ingredients into something hearty, flavorful, and soul-warming. Tender scallops of veal or chicken are layered with smoky Savoy ham, earthy mushrooms, and creamy cheese, then baked until bubbling and golden. The result is a rustic yet refined dish that embodies the spirit of Alpine cooking: rich, satisfying, and perfect for gathering around the table.
It’s a recipe that works equally well for a Sunday family meal or a special dinner, bringing together layers of flavor and texture that make every bite memorable.
Ingredients
4 veal or chicken scallops, slightly flattened
4 slices of smoked Savoy ham or white ham
1 whole or half farm Reblochon cheese (depending on size)
12 fresh Paris mushrooms, cleaned and sliced
1 small onion, finely chopped
1 tablespoon butter
1 tablespoon olive oil
150 ml crème fraîche or heavy cream
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
Begin by preparing the mushrooms. In a skillet, heat the olive oil and butter together. Add the chopped onion and cook gently until translucent. Stir in the sliced mushrooms and sauté until softened and lightly golden. Season with a little salt and pepper, then set aside.
Preheat the oven to 180°C (350°F). Lightly butter a baking dish.
Lay out the scallops of veal or chicken. Place a slice of Savoy ham on top of each scallop, then spoon over some of the mushroom mixture. Fold or roll the scallops to enclose the filling, securing with a toothpick if needed.
Arrange the prepared scallops in the baking dish. Pour the cream evenly over them. Cut the Reblochon cheese into slices and arrange them on top of the scallops, covering generously.
Bake in the preheated oven for about 25 to 30 minutes, until the meat is cooked through and the cheese is melted, bubbling, and lightly browned.
Remove from the oven and allow the dish to rest for a few minutes before serving. Garnish with chopped parsley for a fresh touch.
Serving Ideas
This dish pairs beautifully with roasted potatoes, buttery mashed potatoes, or a crisp green salad to balance the richness. A glass of dry white wine from the Savoy region, such as Apremont, makes the perfect companion.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat gently in the oven until warmed through, adding a splash of cream if needed to keep the dish moist.
Grated Savoyard Scallop captures the essence of Alpine comfort food: creamy cheese, tender meat, earthy mushrooms, and smoky ham all baked together. It’s rustic yet elegant, and sure to become a favorite at your table.