For 8 people
For 8 people
Peel the potatoes, wash them and cut them into rings. Cut the tomme (preferably Tomme de Cantal or Salers) in thin slices.
Put 20 grams of Saindoux in a cast iron casserole dish. When it's hot, brown your potatoes on high heat for 10 minutes. Stir regularly.
After 10 minutes, add 20 grams of Baundoux again, reduce the heat, cover and cook for 15 minutes. Then add the peeled and pressed garlic cloves. Salt and continue cooking for 5 minutes.
All you have to do is add the fresh tomme slices and let melt while mixing. Count about 5 minutes over medium heat. The mixture must spin. Salt if necessary and sprinkled with a little parsley. Accompany with 16 slices of ham. (2 slices per person). A slice weighs approximately 50g.
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