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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.

13,9264.7/5

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Last modified on: January 22th 2017

For 6 people, you will need:

How long does it take?

PreparationCookingStart to finish
13 min.57 min.1 hour 10 min.
Preservation: 1 or 2 days in the fridge, covered with plastic film.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

Stage 1
5 min.
Truffade : Photo of step #1 Slice 250 g cheese, preferably farmhouse Saint-Nectaire, and remove the rind.

Set aside.
Stage 2
7 min.
Truffade : Photo of step #2 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 : Photo of step #3 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 : Photo of step #4 Peel the potatoes and slice fairly thickly.
Stage 5
10 min.
Truffade : Photo of step #5 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 : Photo of step #6 When the potatoes are browned underneath, turn them carefully and scatter the fried bacon bits over.
Stage 7
2 min.
Truffade : Photo of step #7 Lay the sliced Saint-Nectaire on top, turn down the heat and cover the pan.
Stage 8
10 min.
Truffade : Photo of step #8 Leave the cheese to melt for about 10 minutes, then remove the lid and turn off the heat.
Stage 9
Truffade : Photo of step #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

Whole recipe
CaloriesProteins CarbohydratesFats
3410103 gr303 gr198 gr
171 %40 %29 %30 %
Per 100 g
CaloriesProteins CarbohydratesFats
1725 gr15 gr10 gr
9 %2 %1 %2 %
Per person
CaloriesProteins CarbohydratesFats
56817 gr50 gr33 gr
28 %7 %5 %5 %
% 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.
Grade this recipe :

More recipes?

This recipe use (among others)
PotatoesPotatoes: 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
CheeseCheese: 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 baconSmall 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
LardLard: 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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