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1
Peel the potatoes and slice them into 5 mm rounds. Keep them uniform; uneven slices will cook at different rates. Pat dry if necessary — surface moisture inhibits browning.
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2
Place a well-seasoned cast-iron skillet over medium heat. Add the lard or duck fat and the crushed garlic clove. When the fat shimmers and the garlic releases its scent into the pan, remove the garlic.
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3
Arrange the potato slices in an even layer in the skillet. Season with salt and pepper. Cook slowly over medium heat for 25–30 minutes, turning occasionally with a spatula. This is where the dish lives or dies: the heat must remain gentle enough that the potatoes turn golden and cook through to the centre without burning at the edges — the individual slices must hold their form and emerge tender, golden on their faces, and in no way crisp or broken.
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4
When the potatoes are fully cooked through, lower the heat. Scatter the thinly sliced tomme fraîche evenly over the potato mass. Fold gently with the spatula — do not mash — turning the cheese into the potatoes in slow, deliberate passes. The cheese is ready when it has melted completely into long, elastic strings threaded through the visible potato slices.
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5
Continue over low heat until the cheese in contact with the pan forms a light golden crust. Serve directly from the skillet, accompanied by a green salad dressed with walnut oil vinaigrette and sliced Cantal saucisse sèche.