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.
40 K 3.5/5 (2 reviews)
Grade this recipe:
Keywords:
Last modified on: August 12th 2021
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:
Times for this recipe
Preparation: 25 min.
Cooking: 1 hour 10 min.
All in all: 1 hour 35 min.
When should you start or finish this recipe?
If you start now, at 2:30, you will finish around : 4:00.Change start time
To finish around 7pm, you'll need to have started before: 18:00.Change end time

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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe70 RDI=30 %190 RDI=20 %80 RDI=10 %1,790 RDI=90 %7,510 RDI: 90 %
Per 100 g5 RDI=2 %20 RDI=1 %6 RDI=1 %150 RDI=7 %610 RDI: 7 %
Per person20 RDI=7 %50 RDI=4 %20 RDI=3 %450 RDI=20 %1,880 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk
How much will it cost?
  • For 4 people : 5.60 €
  • 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)
Other recipes you may also like
Quail egg canapés
Quail egg canapés
This starter is a small canapé consiting of a toasted and buttered bread slice covered with a slice of smoked ham topped with a fried quail egg.
February 21th 2011332 K5 55 min.
Endive and beer soup
Endive and beer soup
For this soup, the endives (chicory) and onions are cooked gently together first before adding the vegetable stock and beer. The endives and beer give the soup a hint of bitterness and a unique flavour.
January 12th 201485 K4.4 1 hour 5 min.
Late Winter Soup with Fresh Spinach
Late Winter Soup with Fresh Spinach
This is a delicious recipe for an end-of-winter soup. It combines fresh spinach with diced potato and smoked sausage.
May 10th 201575 K4.9 50 min.
Stuffed Mushrooms
Stuffed Mushrooms
In this recipe, the mushrooms are stuffed with caramelized onions, topped with cheese and cooked in the oven. As mushrooms tend to give off a lot of liquid, especially when very fresh, the cooking is done in two stages.
May 10th 202363 K4.1 60 min.
Avocado with Sautéed Prawns
Avocado with Sautéed Prawns
Just a classic prawn cocktail with avocado? Oh, no! The prawns in this recipe are sautéed briefly to enhance the flavour, then mixed with a curry mayonnaise.
March 6th 201668 K4.3 30 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-05-04)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page