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.
63 K 4.3/5 (28 reviews)
1 hour 10 min.
Easy
12 people
6 IngredientsLast modified on: August 12th 2021
For 12 people, you will need:
- 1
500 g Saint-nectaire - 2
400 g small pieces of bacon - 3
2 tablespoons vinegar - 4
3 kgs potatoes - 5
2 tablespoons lard - 6
pepper (optional) - Total weight: 3,960 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 400 g small pieces of bacon (lardons) into a frying pan on high heat and fry until lightly browned.
At the end of cooking, add 2 tablespoons vinegar and stir in well.
At the end of cooking, add 2 tablespoons vinegar and stir in well.
Stage 3 - 30 min.
Put 3 kgs 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 2 tablespoons 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 | 220 RDI=90 % | 570 RDI=50 % | 410 RDI=60 % | 6,840 RDI=340 % | 28,620 RDI: 340 % |
| 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 12 people : 16.90 €
- 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: Melting Epoisses on toast , Big knife-cut chips (French fries) , Minestrone, Smoky sausage and mash, Gratin "grilled inside", ... See them all 81
Saint-nectaire
Like these other recipes: Auvergnat tartines, Truffade original, ... See them all 2
Small pieces of bacon
Like these other recipes: Vol-au-vent, Dipping bread with cheese, Small cheese and bacon rolls , How to cook bacon and remove excess fat, Röstis, ... See them all 41
Lard
Like these other recipes: Truffade original, Rillons de Tours, Potted meat (rillettes), Flamiche, Hearty potato and ham gratin, ... See them all 10
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