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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.
81 K 4.3/5 (28 reviews)463492
Last modified on: October 29th 2026
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 15 min.
When should you start or finish this recipe?
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
Step 1 - ⌛ 5 min.
Step 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.
Step 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.
Step 4 - ⌛ 5 min.
Peel the potatoes and slice fairly thickly.
Step 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.
Step 6 - ⌛ 1 min.
When the potatoes are browned underneath, turn them carefully and scatter the fried bacon bits over.
Step 7 - ⌛ 2 min.
Lay the sliced Saint-Nectaire on top, turn down the heat and cover the pan.
Step 8 - ⌛ 10 min.
Leave the cheese to melt for about 10 minutes, then remove the lid and turn off the heat.
Step 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.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 6 g RDI=9 % | 14 g RDI=5 % | 10 g RDI=14 % | 172 kcal RDI=9 % | 721 kJ RDI=9 % |
| Per person | 18 g RDI=28 % | 48 g RDI=18 % | 34 g RDI=46 % | 568 kcal RDI=28 % | 2,377 kJ RDI=28 % |
| Whole recipe | 111 g RDI=170 % | 286 g RDI=108 % | 202 g RDI=276 % | 3,406 kcal RDI=170 % | 14,260 kJ RDI=170 % |
How much will it cost?
For 6 people
8.45 €
Per person
1.45 €
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)
Saint-nectaire
Like these other recipes:
Small pieces of bacon
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Lard
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