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retortillat de l’Aubrac
cheesy potatoes
The lofty plateau de l’Aubrac straddles the Cantal, Aveyron and Lozère départements, where cowherds long made cheese in stone huts called burons; at least one is still around.
Similar to aligot, retortillat is made with sliced potatoes, cooked in a bit of oil until brown; then add tome fraîche and Laguiole until melted, and flip it over on the plate.
Text © Dana Facaros
Image by fromage