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.
13,9264.7/5
Last modified on: January 22th 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
How long does it take?
| 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.
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.
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
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How much will it cost?
For 6 people : 4.70 €
Per person : 0.78 €
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: Crème de foie gras, Potato wallets, "Day After Pork Belly" Soup, Warm Leek and Potato Salad, Tartiflette, ... All |
 | Cheese: You can check-out other recipes which use it, like for example: Croque-monsieur complet, Winemaker's toast, Grilled cheese, Kérinou slices, Sliced cauliflower with 3 cheeses, ... All |
 | Small pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Cocotte eggs with Comté, Small cheese and bacon rolls , Tartiflette, Rabbit with mustard, Breton Pie, ... All |
 | Lard: You can check-out other recipes which use it, like for example: Potted meat (rillettes), Cured Pork Belly With Lentils, Bacon rolls, Rillons de Tours, Flamiche, ... All |
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