Galette de Pommes Dauphin

A bumper sized potato cake fried till crispy on the outside but soft within, this could be the basis of a light supper with cold meat or charcuterie, or elegantly partner a straightforward meat or fish dish - Liver au Poivre, devilled chicken legs, grilled mackerel, or your favourite sausages. The French specify lard for the frying because animal fats reach a higher temperature than oil without burning. The ideal would be lard rendered from a