It’s a cross between ALIGOT and TARTAFLATTE. Tasty and very much a comfort food. It is a gooey cheesy potato that is delicious as it is, or you can top with bacon, sour cream, and chopped chives.
INGREDIENTS Serves 4 – 6
6 baking potatoes
25g Lard
50g pancetta finely diced
2 large garlic cloves
400 g Cantel grated
Salt and pepper
METHOD
Peel the potatoes and slice them into 5mm rounds. Put them in a pan of salted water, bring to the boil and cook for 6 minutes. Drain.
Melt the lard in a large heavy-based frying pan. Add the pancetta and cook, until the fat turns brown. Add the garlic followed by the potatoes, pushing them down, till they break up. Add the cheese on top of the potatoes and season.
Keep the pan over a low heat while the potatoes cook and cheese begins to melt. Turn the potatoes and cheese, trying not to break them. Continue to cook and turn every few minutes for about 15 minutes.
The cheese will be stringy and the crust a deep Golden brown.
Original recipe Secret France Rick Stein.
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