Ingredients
1kg potatoes, sliced or cubed
150g smoked lardons
2 garlic cloves, finely chopped
400g Tomme cheese, cubed
Goose fat
Handful parsley, finely chopped
Method
-
In a large Le Creuset-style pan, fry the lardons in the goose fat until brown and add the garlic until softened
-
Layer the potatoes in the pan and lightly brown
-
Cover and gently cook until tender
-
Add the cheese, stir and cover. Once melted, stir in half the parsley
- Turn contents of pan onto a plate, sprinkle with remaining parsley and serve
