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Truffade

Name: Truffade
Prep time: 13 min
Cook time: 57 min
Total time: 1 h 10 min
Yield: 6 people
Cuisine: French
Ingredients: 250 g Saint-nectaire; 200 g small pieces of bacon; 1 tablespoon vinegar; 1 kg 500 g potatoes; 1 tablespoon lard; Pepper

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.

77 K 4.3/5 (28 reviews)463492

Duration

1 hour 10 min.

Difficulty

Easy

Last modified on: August 12^th 2021

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

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

Times for this recipe

Preparation

15 min.

Cooking

60 min.

All in all

1 hour 10 min.

Preparation 15 min.

Cooking 60 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

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.

Source: Home made.

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	5 g RDI=9 %	14 g RDI=5 %	10 g RDI=14 %	172 kcal RDI=9 %	723 kJ RDI=9 %
Per person	18 g RDI=28 %	47 g RDI=18 %	33 g RDI=46 %	569 kcal RDI=28 %	2,385 kJ RDI=28 %
Whole recipe	110 g RDI=170 %	286 g RDI=108 %	203 g RDI=278 %	3,417 kcal RDI=171 %	14,308 kJ RDI=171 %