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.
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.
73 K 4.3/5 (28 reviews)
1 hour 10 min.
Easy
8.45 €
6 people
6 IngredientsLast modified on: August 12th 2021
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.
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.
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.
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.
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.
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.
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.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 110 RDI=40 % | 290 RDI=30 % | 200 RDI=30 % | 3,420 RDI=170 % | 14,310 RDI: 170 % |
| Per 100 g | 5 RDI=2 % | 10 RDI=1 % | 10 RDI=2 % | 170 RDI=9 % | 720 RDI: 9 % |
| Per person | 20 RDI=7 % | 50 RDI=5 % | 30 RDI=5 % | 570 RDI=30 % | 2,390 RDI: 30 % |
How much will it cost?
- For 6 people : 8.45 €
- Per person : 1.45 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Potatoes
Like these other recipes: Real home-made chips* , Endive and beer soup, Mini Mont d'Or fondue with "spuds in blankets", Normandy seafood stew, Maroilles cheese quiche, ... See them all 84
Saint-nectaire
Like these other recipes: Truffade original, Auvergnat tartines, ... See them all 2
Small pieces of bacon
Like these other recipes: Vol-au-vent, Beef braised in reduced red wine, Quiche Lorraine, bread-crust quiche, Bacon rolls, ... See them all 41
Lard
Like these other recipes: Cured Pork Belly With Lentils, Bacon rolls, Flamiche, Truffade original, Soup Cornouaillaise, ... See them all 10
Other recipes you may also like
Chinese style chicken
Only "chinese style", not a true chinese recipe. February 28th 2012319 K4 1 hour 40 min.
Pickled gherkins
Preparing your own gherkins in vinegar is quite straightforward, if you know how to avoid a few pitfalls. Here's a recipe which works every time. August 21th 2013794 K 73.1 4 hours 40 min.
Very green mixed salad
A delicious blend of crunchy and tender for this salad, featuring mushrooms, baked green beans and hard-boiled eggs. July 2nd 202325 K 25 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping. February 21th 2011371 K4.0 1 hour 15 min.
Gingerbread
Maybe this recipe will bring back memories. February 21th 2011297 K4.2 1 hour 4 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-09)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.