Peel the potatoes and cut into rounds. Dry the potatoes on a clean teacloth.
Heat the saindoux or dripping in a cast-iron pan. Add the potatoes in overlapping layers, seasoning with salt and milled pepper and
Cover the pan and cook the potatoes over moderate heat for 5 minutes. Remove the lid and cook for 5–10 minutes until the potatoes are tender. Press the layers together with a fish slice now and again so that they stick together.
Add the diced Cantal cheese and when the cheese has started to melt, place the potatoes under a very hot grill and cook until the cheese is browned and bubbling.
Cut into wedges to serve.
© 1987 Geraldene Holt. All rights reserved.