Skillet-Cooked Potatoes and Cheese

Manami's Note:

This rich Auvergnat specialty, Truffade, a cross between mashed potatoes and scalloped potatoes, is the perfect side dish for a steak. This recipe was first published in Saveur Magazine in Issue #115 When we made it, we added crushed red pepper flakes (for those who were able to eat it), used butter (1 3/4 oz) instead of oil, half an onion (chopped real fine) & 4 cloves of garlic and a mixture of herbs - whatever you fancy or have available!!!

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 2 lbs red potatoes or 2 lbs other waxy potatoes
• ¼ cup canola oil
• 3 slices smoked bacon , cut into 1/2-inch slices
• kosher salt
• fresh ground black pepper
• 8 ounces grated cantal cheese or 8 ounces gruyere cheese
• 8 ounces farmers' cheese (such as Friendship brand)
• 1 garlic clove , minced
• 2 tablespoons finely chopped chives

Directions:

1. Using a mandoline, cut potatoes into 1/16"-thick slices. (or slice them the thickness of a nickel).
2. Place potatoes in a bowl of cold water; set aside.
3. Heat oil in a 12" cast-iron or nonstick skillet over medium heat.
4. Add bacon and cook, stirring, until its fat has rendered, about 6 minutes.
5. Drain potatoes in a colander; add to the skillet; season with salt and black pepper to taste.
6. Cover the skillet and cook, stirring occasionally and crushing potatoes into small chunks with a wooden spoon, until potatoes are tender, 20–25 minutes.
7. Add cheeses, and garlic to skillet; stir to combine.
8. Reduce heat to medium-low; cover.
9. Cook, scraping bottom of skillet with a wooden spoon, until cheese is melted and the potatoes are mashed, about 5 minutes.
10. Stir vigorously and season with salt to taste.
11. Sprinkle with chives and pepper to taste.