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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.

39K 28 4.3

Last modified on: August 12^th 2021

Keywords for this recipe:Truffade Auvergne region Regional recipe Potatoes Cheese Bacon

For 6 people, you will need:

1 250 g Saint-nectaire
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

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

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How long does it take?

Time required for this recipe:

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

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Step by step recipe

Stage 1 - 5 min.

Slice 250 g 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.

Keeping

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

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,418 Kcal or 14,310 Kj	111 gr	286 gr	203 gr
171 %	43 %	27 %	31 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
173 Kcal or 724 Kj	6 gr	14 gr	10 gr
9 %	2 %	1 %	2 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
570 Kcal or 2,386 Kj	18 gr	48 gr	34 gr
28 %	7 %	5 %	5 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 6 people : 8.45 €
Per person : 1.41 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

This recipe uses (among others)

	Potatoes: You can get more informations, or check-out other recipes which use it, for example: Grandma's salad, Express sauerkraut, Endives "bonne femme", Gratin Dauphinois, Boeuf (beef) bourguignon, ... All
	Saint-nectaire: You can check-out other recipes which use it, like for example: Auvergnat tartines, Truffade original, ... All
	Small pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Crispy spinach rolls, French-style peas, Aperitif rolls, Pasta with mustard-cream sauce, Ramekins of duchess potatoes, ... All
	Lard: You can check-out other recipes which use it, like for example: Potted meat (rillettes), Potted meat (rillettes), Soup Cornouaillaise, Truffade original, Rillons de Tours, ... All

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