Designed to celebrate the fresh raw cows milk cheese made on the Aubrac plateau since the 1100s, this dish is pure comfort food made with indigenous ingredients, bacon, pork belly, potatoes, herbs topped with fresh and mature Laguiole. The creation of recipes that feature Laguiole cheese was necessary because it was on the verge of extinction before it was awared geographical status in 1961.
- 1 kg potatoes, cut thin length-wise
- 300 g Tome de Laguiole cheese, sliced
- 16 thin slices of pork belly, grilled to a crisp
- 120 g Laguiole cheese, sliced
- 60 g cured bacon, cubed / sliced
- 30 ml vegetable oil
- 1 garlic clove, mashed (optional)
- 5 gratings nutmeg
- 1 tsp black pepper
- 5 sprigs parsley, chopped
- Dried herbs (optional)
- Salt, large pinch
Fry the thin potato slices in oil until they are golden, divide into four batches, set aside.
Place a batch of potato slices in a small frying pan, heat gently.
Cover the potatoes with four pork belly slices and a quarter of the fresh cheese slices.
Allow the cheese to melt, season with pepper, salt, nutmeg, garlic, parsley and choice of dried herbs, if using, and 30 g of the mature cheese and a tablespoon of the bacon into the mixture.
Finish under a hot grill.
Repeat with remaining ingredients.