Ingredients
4 T. olive oil or goose or duck fat
2 large cloves garlic, minced
2 1/2 pounds yellow (waxy) potatoes, peeled and sliced to 1/4″ thickness
10 oz. Raclette or Gouda cheeses, cut into 1/2″ pieces
Salt and pepper
You will also need:
Skillet
Cutting board
Knife
Instructions
Heat the oil or fat in a large skillet. Add the garlic and the potatoes. Season with salt and a healthy dose of pepper. Let them cook partially-covered without browning for about 30-40 minutes until tender. Turn them often but try not to break up the potatoes. Start adding the cheese about ¼ at a time, turning it with the potatoes. As it melts, add another bunch and continue doing this until all the cheese is mixed in and melted (about 10 minutes). Turn up the heat a little and brown the bottom. Turn this browned crust back into the mixture, then repeat this once or twice more. Pour off any fat that runs out.
This dish is great with sausages.