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.
30K 2 3.5
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Last modified on: August 12th 2021

Keywords for this recipe:
For 4 people, you will need:
  • 1 potatoes 1 kg potatoes
  • 2 lard 2 tablespoons lard
  • 3 Saint-nectaire 200 g Saint-nectaire
  • 4 salt salt
  • 5 pepper pepper
  • Total weight: 1,230 grams

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
Peel and rinse 1 kg potatoes.

Stage 2 - 5 min.
Truffade original
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
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
Slice 200 g Saint-nectaire and remove any rind.

Stage 5 - 1 min.
Truffade original
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
Lay the sliced cheese on top and cover again.

Stage 7 - 10 min.
Truffade original
After 10 minutes, remove the lid. The cheese will have melted.

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

Stage 9
Truffade original
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.
Source
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,793 Kcal or 7,507 Kj70 gr190 gr83 gr
90 %27 %18 %13 %
Per 100 g
Energetic valueProteins CarbohydratesFats
146 Kcal or 611 Kj6 gr15 gr7 gr
7 %2 %1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
448 Kcal or 1,876 Kj18 gr48 gr21 gr
22 %7 %4 %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).
Possible allergens in this recipe: Milk
How much will it cost?
  • For 4 people : 5.58 €
  • Per person : 1.40 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
PotatoesPotatoes: You can get more informations, or check-out other recipes which use it, for example: Grated potato cakes, Avengers' potatoes, Gratin with Parmesan flavours, Gratin "grilled inside", Endives "bonne femme", ... All
Saint-nectaireSaint-nectaire: You can check-out other recipes which use it, like for example: Truffade, Auvergnat tartines, ... All
LardLard: You can check-out other recipes which use it, like for example: Soup Cornouaillaise, Hearty potato and ham gratin, Cured Pork Belly With Lentils, Bacon rolls, Flamiche, ... All
SaltSalt: You can get more informations, or check-out other recipes which use it, for example: Turban of sole with langoustines, Provençal braised carrots, French baguettes, Roast beef "like they do it in Santa Fe", Tagliatelle and courgette spaghetti, carbonara style, ... All
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