Delicious potato cake with cheese and bacon from Auvergne and usually served with sausages.
140 grams lardons
2 tablespoons vegetable oil (or duck fat)
900 grams potatoes finely sliced
100 grams cantal or gruyere cheese
Cook the lardons in a 25 cm non stick frying pan on a medium heat for 2 to 3 minutes then remove and drain on a . Add the oil / duck fat and heat then add the potatoes and season with pepper. Cook on a low heat for 5 minutes then stir in the lardons and continue to cook stirring regularly until potatoes are soft and have started to brown, about 20 – 25 minutes.
Stir in the cheese and adjust seasoning to taste then press down on the potatoes until they are level. Increase heat and leave for 5 minutes until the bottom is brown, press occasionally on the cake to hold it together. When cooked it should be brown around the edges and starting to pull always from the edges of the pan. Remove from the heat and turn out onto a wooden platter.