1 Peel the potatoes and slice them thinly (about 1/10-inch thick).
2 Slice the Cantal cheese.
3 Heat the frying pan to 2/3 of the maximum power of your stove and add the lard.
4 Add the potatoes and garlic and cook for 5 minutes, stirring from time to time.
5 Cover the pan, lower the heat and continue cooking for 20 minutes, stirring regularly.
6 Add the Cantal cheese and mix with the spatula to ensure it melts.
7 Season and sprinkle with parsley.
Tip: Serve the Truffade with a salad and smoked ham from Auvergne.