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.
73 K 4.3/5 (28 reviews)
1 hour 10 min.
Easy
8.45 €
6 people
6 IngredientsLast modified on: August 12th 2021
For 6 people, you will need:
- 1
250 g Saint-nectaire - 2
200 g small pieces of bacon - 3
1 tablespoon vinegar - 4
1 kg 500 g potatoes - 5
1 tablespoon lard - 6
pepper (optional) - Total weight: 1,980 grams
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 200 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 tablespoon vinegar and stir in well.
At the end of cooking, add 1 tablespoon vinegar and stir in well.
Stage 3 - ⌛ 30 min.
Put 1 kg 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 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 | 110 RDI=40 % | 290 RDI=30 % | 200 RDI=30 % | 3,420 RDI=170 % | 14,310 RDI: 170 % |
| 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 6 people : 8.45 €
- 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: Alsatian-style salad, Cauliflower "moelleux" in ramekins, Potato and broccoli gratin, Potato gratin, Baked Camembert, ... See them all 84
Saint-nectaire
Like these other recipes: Auvergnat tartines, Truffade original, ... See them all 2
Small pieces of bacon
Like these other recipes: Dipping bread with cheese, Salad lyonnaise, Split peas "à la française", French-style peas, Fougasse with bacon and Comté, ... See them all 41
Lard
Like these other recipes: Cured Pork Belly With Lentils, Hearty potato and ham gratin, Potted meat (rillettes), Soup Cornouaillaise, Two-cheese quiche, ... See them all 10
Other recipes you may also like
Chocolate tart
As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart. November 16th 2013306 K 15 2 hours 30 min.
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests. May 27th 2020336 K5 2 hours 25 min.
Fresh mint ice-cream
This well-flavoured ice-cream is excellent on its own, or in profiteroles with a chocolate sauce for example. February 21th 2011546 K4.6 1 hour 35 min.
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe, particularly the tricky parts. This variety of flavours means that I test many alternatives, so don't be surprised if in the pictures the colour of the macarons changes, I used the best photograph available... October 3rd 20191.61 M 714.6 2 hours 40 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille. January 27th 2017778 K 313.8 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-16)
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.