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.
42 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 litre 
2 tablespoons lard
200 ml 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 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.
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.
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: Hasselback or "Swedish-style" potatoes, "Haute patate" green beans, Smoky potato and potimarron gratin, Potato gratin, Baked Camembert, ... See them all 83
Saint-nectaire
Like these other recipes: Truffade, Auvergnat tartines, ... See them all 2
Lard
Like these other recipes: Rillons de Tours, Potted meat (rillettes), Soup Cornouaillaise, Flamiche, Bacon rolls, ... See them all 10
Salt
Like these other recipes: Seafood feuillantines, Leek and artichoke tart à la piémontaise, Spinach and Comté Loaf, Seven-hour lamb, Winter cauliflower tabbouleh, ... See them all 653
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