Savoyard Torte

• ½ pound (250 g) small potatoes
• 1 full round (approx. 7-8

Boil the potatoes until tender (they should be easily pierced with a knife). Once cooked, peel and slice them into ½-inch (1½ cm) rounds and season with salt and pepper.

Slice the Reblochon or Brie round in half horizontally to yield two equal-sized discs.

Preheat the oven to 350°F (180°C)</