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Name: Truffade
Prep time: 13 min
Cook time: 57 min
Total time: 1 h 10 min
Yield: 6 people
Cuisine: french
Ingredients: 250 g cheese; 200 g small pieces of bacon; 1 tablespoon vinegar; 1 kg 500 g potatoes; 1 tablespoon lard; pepper

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Truffade

Truffade is a traditional dish from France's Auvergne region. It is made with potatoes and local cheese. Truffade originated in the mountains and is a proper winter dish, quite rich and delicious.

This recipe, like with all traditional food, comes in many versions: different cheeses, ways to cook the potatoes, with or without bacon, onions or garlic.
This is my version, using pre-cooked potatoes, lardons and that delicious cheese from the Auvergne, Saint-Nectaire.

Despite the name, truffade has nothing whatsoever to do with truffles. The name comes from "trufa", an Auvergnat dialect word for potato.

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Last modified on: January 22^th 2017

For 6 people, you will need:

1 250 g cheese
2 200 g small pieces of bacon
3 1 tablespoon vinegar
4 1 kg 500 g potatoes
5 1 tablespoon lard
6 pepper (optional)
Total weight: 1,980 grams

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Measures:

How long does it take?

Fulfillment

Preparation	Cooking	Start to finish
13 min.	57 min.	1 hour 10 min.

Preservation:

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

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Step by step recipe

Stage 1

5 min.

Slice 250 g cheese, preferably farmhouse Saint-Nectaire, and remove the rind.

Set aside.

Stage 2

7 min.

Tip 200 g small pieces of bacon (lardons) into a frying pan on high heat and fry until lightly browned.

At the end of cooking, add 1 tablespoon vinegar and stir in well.

Stage 3

30 min.

Put 1 kg 500 g potatoes into a large saucepan, cover with cold water and bring to the boil.

Cook until just tender.

Drain and leave to cool.

Stage 4

5 min.

Peel the potatoes and slice fairly thickly.

Stage 5

10 min.

Melt 1 tablespoon lard in a large non-stick pan on high heat.

Add the potatoes and leave to brown without stirring (or they will break up).

You can pepper lightly, but do not add any salt, as the bacon and cheese are already salty enough.

Stage 6

1 min.

When the potatoes are browned underneath, turn them carefully and scatter the fried bacon bits over.

Stage 7

2 min.

Lay the sliced Saint-Nectaire on top, turn down the heat and cover the pan.

Stage 8

10 min.

Leave the cheese to melt for about 10 minutes, then remove the lid and turn off the heat.

Stage 9

Serve farmhouse-style in the centre of the table and let everyone help themselves, or plated up like in the photo.

If possible, serve with a good green salad on the side.

Remarks

If you don't have lard, you can use goose fat instead or, at a pinch, a little oil.

If you want to keep the rind on the Saint-Nectaire, do rinse it thoroughly in hot water to avoid any possible unpleasant bitter taste.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 6 people : 4.70 €
Per person : 0.78 €

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe use (among others)

	Potatoes: You can get more informations, or check-out other recipes which use it, for example: Big knife-cut chips (French fries) , Cauliflower "moelleux" in ramekins, Valay salad, How to cook potato grenaille , Minestrone, ... All
	Cheese: You can check-out other recipes which use it, like for example: Sliced cauliflower with 3 cheeses, Warm cauliflower salad with two cheeses, Savoury mini-madeleines with 2 cheeses, Winemaker's toast, Pan-baked hash brown (Hash-brown casserole), ... All
	Small pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Aperitif rolls, Alsatian-style salad, Rabbit civet, Ramekins of duchess potatoes, Fougasse with bacon and Comté, ... All
	Vinegar: You can check-out other recipes which use it, like for example: Maroilles cheese quiche, Montbenoit's canapés, Chicken nems, Raw beetroot salad, Cauliflower tabouleh, ... All

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