This rich Auvergnat specialty, a cross between mashed potatoes and scalloped potatoes, is the perfect side dish for a steak.
- 2 lb. new red or other waxy potatoes
- 3 strips smoked bacon, cut into 1⁄2" slices
- Kosher salt and freshly ground black pepper
- 8 oz. grated cantal or gruyere cheese
- 8 oz. farmers' cheese (such as Friendship brand)
- 1 clove garlic, minced
- 2 tbsp. finely chopped chives
- 1⁄4 cup canola oil
Using a mandoline, cut potatoes into 1⁄16"-thick slices. Place potatoes in a bowl of cold water; set aside.
Heat oil in a 12" cast-iron or nonstick skillet over medium heat. Add bacon and cook, stirring, until its fat has rendered, about 6 minutes. Drain potatoes in a colander; add to the skillet. Season with salt and black pepper to taste. Cover the skillet and cook, stirring occasionally and crushing potatoes into small chunks with a wooden spoon, until potatoes are tender, 20-25 minutes.
Add cheeses, and garlic to skillet; stir to combine. Reduce heat to medium-low; cover. Cook, scraping bottom of skillet with a wooden spoon, until cheese is melted and the potatoes are mashed, about 5 minutes. Stir vigorously and season with salt to taste. Sprinkle with chives and pepper to taste.