Truffade original

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 1 kg potatoes
• 2 2 tablespoons lard
• 3 200 g Saint-nectaire
• 4 salt
• 5 pepper
• Total weight: 1,230 grams

Times:

Preparation	Cooking	Start to finish
25 min.	1 hour 10 min.	1 hour 35 min.

Step by step recipe

1	Peel and rinse 1 kg potatoes.
2	Cut the potatoes into even slices, but not too thin (a mandolin is ideal for this). Rinse again and dry in a tea towel.
3	Melt 2 tablespoons lard in a large non-stick pan. Add the potatoes, salt and pepper lightly, then stir to coat the potatoes in the fat. Cover and turn the heat down to its minimum. Leave undisturbed to cook for 1 hour.
4	Slice 200 g Saint-nectaire and remove any rind.
5	After an hour, the potatoes will have fried on the bottom and be meltingly soft on the top. Stir to distribute the fried ones.
6	Lay the sliced cheese on top and cover again.
7	After 10 minutes, remove the lid. The cheese will have melted.
8	Mix to distribute the cheese evenly. The potatoes will break up, but this is normal.
9	Your truffade is ready. Serve plated, or in the centre of the table for everyone to help themselves to hearty servings.

Remarks

If you don't have lard, use a neutral-flavoured oil instead, such as groundnut or sunflower.
The name truffade is a bit misleading: it comes no doubt from the Occitan "trufa", meaning tuber or potato. So there are no truffles in this recipe.

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