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.
25K 2 3.5
Last modified on: August 12th 2021
Keywords for this recipe:For 4 people, you will need:
1 kg 
2 tablespoons lard
200 g Saint-nectaire
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 23 min. | 1 hour 10 min. | 1 hour 33 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 10 min.
Peel and rinse 1 kg potatoes.
Stage 2 - 5 min.
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
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.
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.
Slice 200 g Saint-nectaire and remove any rind.
Stage 5 - 1 min.
After an hour, the potatoes will have fried on the bottom and be meltingly soft on the top.
Stir to distribute the fried ones.
Stir to distribute the fried ones.
Stage 6 - 2 min.
Lay the sliced cheese on top and cover again.
Stage 7 - 10 min.
After 10 minutes, remove the lid. The cheese will have melted.
Stage 8 - 2 min.
Mix to distribute the cheese evenly. The potatoes will break up, but this is normal.
Stage 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.
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 value | Proteins | Carbohydrates | Fats |
| 1,793 Kcal or 7,507 Kj | 70 gr | 190 gr | 83 gr |
| 90 % | 27 % | 18 % | 13 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 146 Kcal or 611 Kj | 6 gr | 15 gr | 7 gr |
| 7 % | 2 % | 1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 448 Kcal or 1,876 Kj | 18 gr | 48 gr | 21 gr |
| 22 % | 7 % | 4 % | 3 % |
How much will it cost?
- For 4 people : 5.58 €
- Per person : 1.40 €
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)
 | Potatoes: You can get more informations, or check-out other recipes which use it, for example: Taos hotpot, Chicken breasts with tarragon, Bourguignon potatoes , Baked potoatoes with herb butter or cream , Potato purée , ... All |
 | Saint-nectaire: You can check-out other recipes which use it, like for example: Truffade, Auvergnat tartines, ... All |
 | Lard: You can check-out other recipes which use it, like for example: Flamiche, Potted meat (rillettes), Rillons de Tours, Potted meat (rillettes), Bacon rolls, ... All |
 | Salt: You can get more informations, or check-out other recipes which use it, for example: Pork Chops Champvallon style, Layered Leek and Egg Gratin , Loaf for "les filles'", Melt-in-the mouth meat and vegetables in a sealed casserole, Polenta, ... All |
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