Cooking time: About 30 minutes

This specialty of France's Auvergne is simple and easy to make.

In the Dauphiné region, 150 g (5 oz.) sliced fresh tomatoes are added 5 minutes before serving, instead of the cheese.

1. Peel and slice the potatoes, not too thickly.
2. Cook the bacon bits with the oil in a skillet.
3. Add the potatoes, cover and cook gently.
4. Check and press down from time to time.
5. Add the diced Tomme; stir until the cheese is melted and stringy.
6. Press down again with a fork; cover and let the bottom brown.
7. Turn out onto a plate like a potato pancake.