In a large heavy-bottomed frying pan, melt the lard and cook the potatoes, onions, bacon and garlic. Season with salt and pepper. Cook for 20 minutes, stirring occasionally. Stir in two-thirds of the cheese and the cream. Continue cooking for 40 minutes over low heat, stirring from time to time. After 30 minutes, place the remaining cheese on top of the potatoes. Invert the frying pan onto a plate and return the potatoes to the frying pan. Continue cooking for 5 minutes. Serve with ham or a green salad.
@
3 lb potatoes, thinly sliced
1 lb onions, thinly sliced
10 oz smoked bacon, diced
1/2 cup lard
1/4 cup crÅme fraöche
1/2 lb Tomme d╒Auvergne or Raclette cheese, cut into strips
