Truffade original


Truffade original
Truffade is a traditional dish from the Auvergne region of France. It is simple and delicious: potatoes are cooked slowly in a covered pan, then sliced local cheese is melted in towards the end of cooking.
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Last modified on: October 11th 2020

Keywords for this recipe:PotatoesAuvergneCheeseFrench regionalLardSlow cooked

For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
23 min.1 hour 10 min.1 hour 33 min.
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Step by step recipe


Stage 1 - 10 min.
Truffade original : Photo of step #1
Peel and rinse 1 kg potatoes.

Stage 2 - 5 min.
Truffade original : Photo of step #2
Cut the potatoes into even slices, but not too thin (a mandolin is ideal for this). Rinse again and dry in a tea towel.

Stage 3 - 1 hour
Truffade original : Photo of step #3
Melt 2 tablespoons lard in a large non-stick pan.

Add the potatoes, salt and pepper lightly, then stir to coat the potatoes in the fat.

Cover and turn the heat down to its minimum. Leave undisturbed to cook for 1 hour.

Stage 4 - 3 min.
Truffade original : Photo of step #4
Slice 200 g cheese (Saint-Nectaire here) and remove any rind.

Stage 5 - 1 min.
Truffade original : Photo of step #5
After an hour, the potatoes will have fried on the bottom and be meltingly soft on the top.

Stir to distribute the fried ones.

Stage 6 - 2 min.
Truffade original : Photo of step #6
Lay the sliced cheese on top and cover again.

Stage 7 - 10 min.
Truffade original : Photo of step #7
After 10 minutes, remove the lid. The cheese will have melted.

Stage 8 - 2 min.
Truffade original : Photo of step #8
Mix to distribute the cheese evenly. The potatoes will break up, but this is normal.

Stage 9
Truffade original : Photo of step #9
Your truffade is ready. Serve plated, or in the centre of the table for everyone to help themselves to hearty servings.

Remarks

If you don't have lard, use a neutral-flavoured oil instead, such as groundnut or sunflower.

The name truffade is a bit misleading: it comes no doubt from the Occitan "trufa", meaning tuber or potato. So there are no truffles in this recipe.

And to drink?

A wine from the Auvergne if possible, to keep the regional character, such as a Côtes d'Auvergne red or a Saint-Pourçain.

Keeping:

1 or 2 days in the fridge, covered with plastic film.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
1,787 Kcal or 7,482 Kj64 gr204 gr79 gr
89 %25 %19 %12 %
Per 100 g
Energetic valueProteins CarbohydratesFats
145 Kcal or 607 Kj5 gr17 gr6 gr
7 %2 %2 %1 %
Per person
Energetic valueProteins CarbohydratesFats
447 Kcal or 1,871 Kj16 gr51 gr20 gr
22 %6 %5 %3 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)
PotatoesPotatoes: You can get more informations, or check-out other recipes which use it, for example: Sarladaise potatoes, Boulangère potatoes, Valay salad, Vegetable pie, Potato gratin, ... All
CheeseCheese: You can check-out other recipes which use it, like for example: Savoury mini-madeleines with 2 cheeses, Kérinou slices, Filo leeks and cheese tart, Grilled cheese, Crispy potato galette with leeks, ... All
LardLard: You can check-out other recipes which use it, like for example: Cured Pork Belly With Lentils, Soup Cornouaillaise, Truffade, Bacon rolls, Flamiche, ... All
PepperPepper: You can get more informations, or check-out other recipes which use it, for example: Scallop and leek pancakes, Meatballs, Sautéd broccoli with ham, Sautéed chicken with leeks, Chicken pie, ... All

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