Cantal cheese, a pungent, aged cows' milk cheese from the Auvergne region of France, gives this dish its hearty, rustic character. See the recipe for Whipped Potatoes with Garlic and Cheese ». André Baranowski

This rich Auvergnat specialty, a cross between mashed potatoes and scalloped potatoes, is the perfect side dish for a steak.

Skillet-Cooked Potatoes and Cheese Skillet-Cooked Potatoes and Cheese
This bacon- and cheese-rich cross between mashed and scalloped potatoes, is the perfect side dish for a steak.
Yield: serves 6


  • 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
  • 14 cup canola oil


  1. Using a mandoline, cut potatoes into 1⁄16″-thick slices. Place potatoes in a bowl of cold water; set aside.
  2. 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.
  3. 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.