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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.

45 K 3.5/5 (2 reviews)

1 hour 35 min. difficulté

Easy

5.60 €

4 people

5 Ingredients

Last modified on: August 12^th 2021

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For 4 people, you will need:

1 1 litre potatoes
2 2 tablespoons lard
3 200 ml Saint-nectaire
4 salt
5 pepper

Change to the quantities for:

2 people 4 people 8 people 12 people

Change measures:

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Times for this recipe

Preparation: 25 min.

Cooking: 1 hour 10 min.

All in all: 1 hour 35 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 - 10 min.

Peel and rinse 1 litre 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.

Stage 4 - 3 min.

Slice 200 ml 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.

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.

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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Milk

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