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.
37 K 3.5/5 (2 reviews)
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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

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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 , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .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 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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