Instructions: Cut potatoes into paper-thin slices and pat dry in a towel. Slice onion very thin. Heat half of bacon fat in a heavy frying pan and fill pan with alternate layers of potatoes, onion, and cheese, finishing with potatoes.

Sprinkle each layer with salt and pepper. Dot the top layer of potatoes with remainder of bacon fat. Cook over moderate heat until potatoes are almost tender. Turn them carefully onto a platter, slip it, top side down, back into the pan and continue cooking until done. To serve, cut into wedges.

Yield: 4 servings.

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