Truffade original
Truffade is a traditional dish from the Auvergne region of France. It is simple and delicious: potatoes are cooked slowly in a covered pan, then sliced local cheese is melted in towards the end of cooking.
35 K 3.5/5 (2 reviews)
1 hour 35 min.
Easy
4 people
5 IngredientsLast modified on: August 12th 2021
For 4 people, you will need:
1 kg 
2 tablespoons lard
200 g Saint-nectaire
Change measures:
Times for this recipe
Preparation: 25 min.
Cooking: 1 hour 10 min.
All in all: 1 hour 35 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 - 10 min.
Peel and rinse 1 kg potatoes.
Stage 2 - 5 min.
Cut the potatoes into even slices, but not too thin (a mandolin is ideal for this). Rinse again and dry in a tea towel.
Stage 3 - 1 hour
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.
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.
Stage 4 - 3 min.
Slice 200 g Saint-nectaire and remove any rind.
Stage 5 - 1 min.
After an hour, the potatoes will have fried on the bottom and be meltingly soft on the top.
Stir to distribute the fried ones.
Stir to distribute the fried ones.
Stage 6 - 2 min.
Lay the sliced cheese on top and cover again.
Stage 7 - 10 min.
After 10 minutes, remove the lid. The cheese will have melted.
Stage 8 - 2 min.
Mix to distribute the cheese evenly. The potatoes will break up, but this is normal.
Stage 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.
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.
And to drink?
A wine from the Auvergne if possible, to keep the regional character, such as a Côtes d'Auvergne red or a Saint-Pourçain.
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 | 70 RDI=30 % | 190 RDI=20 % | 80 RDI=10 % | 1,790 RDI=90 % | 7,510 RDI: 90 % |
| Per 100 g | 5 RDI=2 % | 20 RDI=1 % | 6 RDI=1 % | 150 RDI=7 % | 610 RDI: 7 % |
| Per person | 20 RDI=7 % | 50 RDI=4 % | 20 RDI=3 % | 450 RDI=20 % | 1,880 RDI: 20 % |
How much will it cost?
- For 4 people : 5.60 €
- Per person : 1.40 €
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: Fillets of sole Dieppoise, Boeuf (beef) bourguignon, Potato and broccoli gratin, Warm Leek and Potato Salad, Roast potatoes "à la provençale", ... See them all 79
Saint-nectaire
Like these other recipes: Truffade, Auvergnat tartines, ... See them all 2
Lard
Like these other recipes: Potted meat (rillettes), Flamiche, Two-cheese quiche, Potted meat (rillettes), Bacon rolls, ... See them all 10
Salt
Like these other recipes: Gratin Comtois, Frichti from Bruxelles, Sausages with baked beans, French style, Pesto, Chorba, ... See them all 629
Other recipes you may also like
Citrus crunch
These are fine crumbs of candied citrus peel. It can be used to sprinkle a dessert or other preparation to add both crunch and the flavour of the chosen citrus fruit. It is easy to prepare well in advance, and will keep in an airtight jar. This recipe is given for clementines, but can be made with...February 2nd 2016228 K3.7 1 hour 20 min.
Quince compote
Quinces make an excellent compote, full of their delightful perfume and flavour. However, preparing the fruit is hard work, so here's a recipe to show you how to manage this.November 11th 202037 K 55 min.
Spicy roast cauliflower gratin
The cauliflower in this recipe is cooked two different ways: first oven-roasted with chilli spices, then finished with a creamy gratin topping, made with its own trimmings.March 20th 202222 K 1 hour 25 min.
Grilled ham and bechamel sandwiches
Tartines topped with a generous layer of béchamel sauce, grilled ham cubes and baked au gratin.May 21th 202319 K 55 min.
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.May 27th 2020314 K5 2 hours 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
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.