Truffade

Method

1. 1 Slice the potatoes into 3 mm thick slices and do not rinse them afterward; the starch on the surface of the slices helps the potatoes stick together.
2. 2 Fry the bacon in lard for 6 minutes, then add the potatoes and sauté for 20 minutes, stirring every 5 minutes.
3. 3 Mash the potatoes with a wooden spoon into a lumpy mass, not a completely smooth paste.
4. 4 Sprinkle minced garlic and sliced fresh tom cheese on top, cover and let stand for 6 minutes until the cheese melts.
5. 5 Mix vigorously for 2 minutes until the potato mixture becomes stringy, then flatten and fry for another 5 minutes until the bottom is crispy.

With an appliance

• Oven 48 min

  Replace steps 4 and 5: spread cheese over the potato mixture in a heatproof pan, bake on the middle rack at 200 degrees for 8 minutes, then turn on the top heat for 3 minutes, and rotate the pan after 6 minutes to brown and crisp the cheese surface and potato edges.