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La Truffade

5 ounces lean bacon, diced (or cut into lardons)
2 tablespoons vegetable oil (or lard)
2 lbs baking potatoes, thinly sliced
8 ounces gruyere cheese, diced (or cut into thin, narrow strips, may use Cantal cheese)


Heat the bacon in a 10-inch frying pan over medium heat until the fat runs, 2-3 minutes. Do not let them brown; remove them with a slotted spoon and set aside. Heat the vegetable oil in the pan; add the potatoes and sprinkle them with pepper (the bacon may contribute enough salt). Decrease heat to low, cover, and cook for 5 minutes. Stir in the bacon and continue to cook, uncovered, over low heat, tossing or stirring often, until the potatoes are tender and some are browned, 20-25 minutes. Don't worry it some of them are crusted, as they will help hold the mixture in a cake. Stir in the cheese; taste, and adjust the seasonings. Press down on the potatoes to level them in the pan. Increase heat to high and let them cook without stirring until the bottom is browned, 3-5 minutes. Press on the cake occasionally to hold it together. When done, it should be brown around the edges and starting to pull from the sides of the pan. Take the pan off the heat, run a knife around the edges to loosen the cake, and turn it out onto a warmed plate; serve hot.

Source: www.food.com