Title: Trouffade Auvergnate / Potato Cake
Categories: French Vegetable Side Snack
Yield: 2 Servings

50	g	Bacon, streaky, diced.
225	g	Potatoes, thinly sliced.
100	g	Tomme, or other cheese, diced.
		Salt
		Black pepper, freshly ground.

Heat the bacon in a frying pan over moderate heat until the fat runs. Add the potatoes and cook for 5 to 6 minutes, turning constantly.

Season with salt and pepper. Leave over gentle heat for 10 to 15 minutes, until the base is crisp and brown.

Invert onto a warmed plate. Serve as an accompaniment to meat or as a supper dish on its own.

Serves 2 to 3.

from FRENCH COOKING by ANN HUGHES-GILBEY typed by KEVIN JCJD SYMONS From: Kevin Jcjd Symons Date: 21 Jan 98

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