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Truffade

Truffade is a traditional dish from France's Auvergne region. It is made with potatoes and local cheese. Truffade originated in the mountains and is a proper winter dish, quite rich and delicious.

This recipe, like with all traditional food, comes in many versions: different cheeses, ways to cook the potatoes, with or without bacon, onions or garlic.
This is my version, using pre-cooked potatoes, lardons and that delicious cheese from the Auvergne, Saint-Nectaire.

Despite the name, truffade has nothing whatsoever to do with truffles. The name comes from "trufa", an Auvergnat dialect word for potato.

65 K 4.3/5 (28 reviews)

1 hour 10 min. difficulté

Easy

8.45 €

3 people

6 Ingredients

Last modified on: August 12^th 2021

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For 3 people, you will need:

1 125 g Saint-nectaire
2 100 g small pieces of bacon
3 ½ tablespoon vinegar
4 750 g potatoes
5 ½ tablespoon lard
6 pepper (optional)
Total weight: 990 grams

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

Metric

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Times for this recipe

Preparation: 15 min.

Cooking: 60 min.

All in all: 1 hour 10 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

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Step by step recipe

Stage 1 - 5 min.

Slice 125 g Saint-nectaire and remove the rind.

Set aside.

Stage 2 - 7 min.

Tip 100 g small pieces of bacon (lardons) into a frying pan on high heat and fry until lightly browned.

At the end of cooking, add ½ tablespoon vinegar and stir in well.

Stage 3 - 30 min.

Put 750 g potatoes into a large saucepan, cover with cold water and bring to the boil.

Cook until just tender.

Drain and leave to cool.

Stage 4 - 5 min.

Peel the potatoes and slice fairly thickly.

Stage 5 - 10 min.

Melt ½ 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.

Stage 6 - 1 min.

When the potatoes are browned underneath, turn them carefully and scatter the fried bacon bits over.

Stage 7 - 2 min.

Lay the sliced Saint-Nectaire on top, turn down the heat and cover the pan.

Stage 8 - 10 min.

Leave the cheese to melt for about 10 minutes, then remove the lid and turn off the heat.

Stage 9

Serve 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.

Remarks

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.

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	60 RDI=20 %	140 RDI=10 %	100 RDI=20 %	1,710 RDI=90 %	7,150 RDI: 90 %
Per 100 g	5 RDI=2 %	10 RDI=1 %	10 RDI=2 %	170 RDI=9 %	720 RDI: 9 %
Per person	20 RDI=7 %	50 RDI=5 %	30 RDI=5 %	570 RDI=30 %	2,390 RDI: 30 %

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, Sulfites

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