Medium

Pepper

Salt

Potato

Grated Emmental cheese

Goose fat

Lard

Avengers' potatoes

<h5>30 min</h5><p>Peel then wash 1 kg 500 g of potatoes, cut them into not too thin slices.</p>

<h5>10 min</h5><p>Put the potato slices in a saucepan, cover with water, add salt and bring to a boil.</p><p>As soon as it boils, turn off the heat and drain the potatoes.</p><p>Set aside.</p><p>Heat your oven to 200°C (390°F).</p>

<h5>1 min</h5><p>In a large, stovetop- and oven-safe saucepan (with a metal or removable handle), melt 1 tablespoon of goose fat (or butter).</p>

<h5>15 min</h5><p>As soon as the fat is melted, remove from the heat and arrange 200 g of bacon, sliced as thinly as possible, on the bottom.</p><p>Make a kind of rosette, starting from the center and turning all around.</p><p>It's okay if slices overlap a little, especially in the center, ideally so that you can't see the bottom of the pan.</p>

<h5>5 min</h5><p>Put 1/3 of the potatoes on top of the bacon, season lightly with salt and pepper, and grate half of the cheese (Comté, Gruyere or other).</p>

<h5>5 min</h5><p>So make a layer of potatoes, the other half of the cheese and finish with a layer of potatoes.</p>

<h5>5 min</h5><p>Fold the pieces of bacon that spill over onto the potatoes.</p>

<h5>3 min</h5><p>Put the pan on high heat for 2 or 3 minutes to brown the bacon on the bottom.</p>

<h5>40 min</h5><p>Then bake for about 40 minutes, until the potatoes are tender.</p>

<p>Turn the pan upside down onto a large plate or platter.</p><p>Serve, if possible, with a green salad and a nice vinaigrette dressing.</p>

Medium

114 min

Accompaniment

Cheese

Main course

Servings

6

Nutrition

/ per serving

Directions

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