A recipe from
49K4.3 August 12th 2021
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For 6 people, you will need:


PreparationCookingStart to finish
13 min.57 min.1 hour 10 min.

Step by step recipe

1Slice 250 g Saint-nectaire and remove the rind.

Set aside.
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2Tip 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.
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3Put 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.
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4Peel the potatoes and slice fairly thickly.Truffade : etape 25
5Melt 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.
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6When the potatoes are browned underneath, turn them carefully and scatter the fried bacon bits over.Truffade : etape 25
7Lay the sliced Saint-Nectaire on top, turn down the heat and cover the pan.Truffade : etape 25
8Leave the cheese to melt for about 10 minutes, then remove the lid and turn off the heat.Truffade : etape 25
9Serve 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.
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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.
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December 6th 2023.