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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.
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.
70 K 4.3/5 (28 reviews)
1 hour 10 min.
Easy
3 people
6 IngredientsLast modified on: August 12th 2021
For 3 people, you will need:
- 1
2⁄3 cup Saint-nectaire - 2
½ cup small pieces of bacon - 3
½ tablespoon vinegar - 4
3 cups + 3 tablespoons potatoes - 5
½ tablespoon lard - 6
pepper (optional)
Change measures:
Times for this recipe
Preparation: 15 min.
Cooking: 60 min.
All in all: 1 hour 10 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 - 5 min.
Stage 2 - 7 min.
Tip ½ cup 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.
At the end of cooking, add ½ tablespoon vinegar and stir in well.
Stage 3 - 30 min.
Put 3 cups + 3 tablespoons potatoes into a large saucepan, cover with cold water and bring to the boil.
Cook until just tender.
Drain and leave to cool.
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.
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.
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.
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 % |
How much will it cost?
- For 3 people : 4.25 €
- Per person : 1.45 €
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, Sorrel soup, Kale and potato soup, Winegrowers' sausage casserole, Pork Chops Champvallon style, ... See them all 83
Saint-nectaire
Like these other recipes: Auvergnat tartines, Truffade original, ... See them all 2
Small pieces of bacon
Like these other recipes: African style chicken, French-style peas, Oven omelette, Deep leek and potato quiche, Fillet of pollack cooked in two stages, ... See them all 41
Vinegar
Like these other recipes: Mayonnaise, Quiche Lorraine, Winter cauliflower tabbouleh, Lumberjack turnovers, Mornay onion tart, ... See them all 36
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