Truffade


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.
63 K 4.3/5 (28 reviews)
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Last modified on: August 12th 2021
For 6 people, you will need:

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Times for this recipe
Preparation: 15 min.
Cooking: 60 min.
All in all: 1 hour 10 min.
When should you start or finish this recipe?
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Step by step recipe


Stage 1 - 5 min.
Truffade
Slice 250 g Saint-nectaire and remove the rind.

Set aside.

Stage 2 - 7 min.
Truffade
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.
Truffade
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.
Truffade
Peel the potatoes and slice fairly thickly.

Stage 5 - 10 min.
Truffade
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.
Truffade
When the potatoes are browned underneath, turn them carefully and scatter the fried bacon bits over.

Stage 7 - 2 min.
Truffade
Lay the sliced Saint-Nectaire on top, turn down the heat and cover the pan.

Stage 8 - 10 min.
Truffade
Leave the cheese to melt for about 10 minutes, then remove the lid and turn off the heat.

Stage 9
Truffade
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.
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 recipe110 RDI=40 %290 RDI=30 %200 RDI=30 %3,420 RDI=170 %14,310 RDI: 170 %
Per 100 g5 RDI=2 %10 RDI=1 %10 RDI=2 %170 RDI=9 %720 RDI: 9 %
Per person20 RDI=7 %50 RDI=5 %30 RDI=5 %570 RDI=30 %2,390 RDI: 30 %
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, Sulfites
How much will it cost?
  • For 6 people : 8.45 €
  • Per person : 1.45 €

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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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