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.
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Last modified on: January 22th 2017

For 6 people, you will need:

Change those ingredients for: 2 people 3 people 6 people 12 people 18 people

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
13 min.57 min.1 hour 10 min.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
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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

% 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?

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)
PotatoesPotatoes: You can get more informations, or check-out other recipes which use it, for example: Potato tortilla (Spanish omelette), Normandy seafood stew, Express sauerkraut, Boeuf (beef) bourguignon, Morteau sausage, ... All
CheeseCheese: You can check-out other recipes which use it, like for example: Savoury mini-madeleines with 2 cheeses, Filo leeks and cheese tart, Warm cauliflower salad with two cheeses, Grilled cheese, Crispy potato galette with leeks, ... All
Small pieces of baconSmall pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Lumberjack turnovers, Dipping bread with cheese, Eggs en Cocotte à la Française, Baby spinach salad, Deep leek and potato quiche, ... All
LardLard: You can check-out other recipes which use it, like for example: Potted meat (rillettes), Rillons de Tours, Potted meat (rillettes), Flamiche, Two-cheese quiche, ... All

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