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.
58 K 4.3/5 (28 reviews)
1 hour 10 min.
Easy
2 people
6 IngredientsLast modified on: August 12th 2021
For 2 people, you will need:
- 1
85 g Saint-nectaire - 2
70 g small pieces of bacon - 3
1⁄3 tablespoon vinegar - 4
500 g potatoes - 5
1⁄3 tablespoon lard - 6
pepper (optional) - Total weight: 665 grams
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 70 g small pieces of bacon (lardons) into a frying pan on high heat and fry until lightly browned.
At the end of cooking, add 1⁄3 tablespoon vinegar and stir in well.
At the end of cooking, add 1⁄3 tablespoon vinegar and stir in well.
Stage 3 - 30 min.
Put 500 g 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 1⁄3 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 | 40 RDI=10 % | 100 RDI=9 % | 70 RDI=10 % | 1,160 RDI=60 % | 4,870 RDI: 60 % |
| Per 100 g | 5 RDI=2 % | 10 RDI=1 % | 10 RDI=2 % | 180 RDI=9 % | 730 RDI: 9 % |
| Per person | 20 RDI=7 % | 50 RDI=5 % | 40 RDI=5 % | 580 RDI=30 % | 2,440 RDI: 30 % |
How much will it cost?
- For 2 people : 2.90 €
- 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: Mushroom velouté, Salt cod brandade, Kale and potato soup, Potato tortilla (Spanish omelette), Potato gratin with 3 cheeses, ... See them all 79
Saint-nectaire
Like these other recipes: Auvergnat tartines, Truffade original, ... See them all 2
Small pieces of bacon
Like these other recipes: Special Cheese and Walnut Sticks, Rabbit civet, Fillet of pollack cooked in two stages, Aperitif rolls, Alsatian-style salad, ... See them all 41
Lard
Like these other recipes: Potted meat (rillettes), Hearty potato and ham gratin, Rillons de Tours, Flamiche, Soup Cornouaillaise, ... See them all 10
Other recipes you may also like
Comtoise endive salad
This endive salad has a Comtoise twist as a change from the usual pairing of endives with walnuts. The endives are finely sliced, mixed with fried smoked bacon, diced Comté cheese and a little chopped parsley, then dessed with a good vinaigrette.March 6th 201948 K 40 min.
Bruschetta
Bruschetta is an Italian recipe consisting of a slice of bread in olive oil, topped with a preparation, mainly tomato-based. Here's a very simple version, with tomatoes and mozzarella.November 19th 202310 K 40 min.
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.May 8th 2020330 K5 1 hour 15 min.
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.January 6th 2021282 K 24.5 3 hours 8 min.
Nanou's chocolate cake
A moist melting cake, very very chocolaty...June 22th 2013277 K4.6 1 hour 45 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.