In the Dordogne, the Truscotts chose local Trappist cheese for this traditional recipe. The author suggests using Port-Salut, or another semisoft cheese, in the U.S. These pancakes are crispy outside and surprisingly smoky and creamy inside.
- 1⁄4 lb. sliced bacon
- 2 medium Idaho potatoes, peeled
- 2 cloves garlic, peeled and minced
- 1⁄4 lb. Port-Salut or other semisoft cheese, coarsely grated
- 1 egg, lightly beaten
- 1 Tbsp. flour
- Salt and freshly ground black pepper
- 1⁄4 cup goose or bacon fat
- Place bacon in a large skillet and cook over medium heat, turning once, until crisp, about 10 minutes. Drain on paper towels.
- Crumble bacon into a large bowl. Coarsely grate potatoes into bowl, then, working quickly so that potatoes don’t discolor, mix in garlic, cheese, egg, and flour. Season with salt and pepper and mix thoroughly.
- Heat fat in a large skillet over medium heat. Form potato mixture into pancakes about 2” in diameter, squeezing out any excess moisture. Cook in batches until golden, about 4 minutes per side. Drain on paper towels and serve warm.