Enjoy this potato and cheese dish. A recipe from the book "Favorite Recipes" by Jacqueline Benoit, photographer: Nicolas Barret, stylist: Lucie Lorrain.
Slice the fresh cheese into thin pieces and leave at room temperature while you prepare the next steps.
Peel, wash, and dry the potatoes. Slice them into thin rounds.
Pour the duck fat into a skillet and sauté the potatoes. They should not brown too much.
Peel and crush the garlic. At the end of cooking, add the crushed garlic and pepper. Place the slices on top.
Turn off the heat, cover, and let the cheese melt for a few moments. Mix everything together and serve quickly.
To finish, for a slightly stronger flavor, I mix half cantal and half tomme.
0 servings
6
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