Truffade

• 1 kg(2 lb) waxy potatoes
• 1 tablespoon saindoux or

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 a little thyme as you go.

Cover the pan and cook the potatoes over mo