Ingredients for 4 :

 4 Crottins de Chavignol
 500 g (1 lb 1.5 oz) potatoes (amandine variety if possible)
 3 cloves of garlic
 2 teaspoons sesame seeds
 salted butter
 15 cl (2/3 cup) olive oil
 fine salt
 ground pepper
 possibly a few slices of bacon

Peel and wash potatoes. Cut them into disks about ½ cm (1/5 in) thick.Peel and finely chop the garlic cloves.

Heat the butter in a frying pan. Once it’s hot, put in the potatoes for 5 minutes over high heat, turning regularly.

Add the garlic. Cover and let cook for 1 to 2 minutes over low heat.

Preheat your oven to medium-high heat.

Cut each Crottin de Chavignol into slices about ½ cm (1/5 in) thick.

In an oven-safe serving dish, alternate the potato slices and the slices of cheese, creating a rose pattern. If you enjoy tasty flavours, you can also add a few bacon slices, alternating.

Put the dish in the oven for about 5 minutes, just until the potatoes and the cheese are well browned.

Serve immediately, sprinkled with toasted sesame seeds.

You can accompany the potato dish with a garlic and onion reduction. Without peeling them, put 4 garlic cloves in 20 cl (5/6 cup) of water and bring it to a boil. Empty the saucepan, then refill it with 20 cl of fresh cold water. Put the garlic cloves in for a second time and let them cook over medium heat for 5 minutes. Peel 4 onions and put them in 1 liter (4 ¼ cup) of boiling water for about 2 minutes. Pour 15 cl (2/3 cup) of olive oil in a saucepan with 2 tablespoons of sweet semolina and let it cook for 2 minutes over a medium flame. Add the garlic and onions and let them caramelize for 2 minutes, mixing often.