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Truffade (Auvergne Cheese & Potato Dish)
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Truffade (Auvergne Cheese & Potato Dish)

45 Min.Für 4Nutri-Score D€€
von @chefromainavril1 Import0 Mal gekocht
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was Sie brauchen

Zutaten

4 Personen
  • duck fatAndere45 ml
  • potatoes (peeled and sliced about 0.5 cm thick)Obst & Gemüse500 g
  • smoked bacon lardons (diced)Fleisch100 g
  • Tomme fraîche du Cantal (diced)Milchprodukte250 g
  • young Cantal cheese (diced)Milchprodukte250 g
  • garlic (clove, smashed)Obst & Gemüse1 Stück
  • crème fraîcheMilchprodukte30 ml
  • saltGewürze3 g
  • black pepper (ground)Gewürze1 g
  • cured ham (jambon cru) (thinly sliced, for serving)Fleisch80 g
  • lettuce (for serving)Obst & Gemüse100 g

pro Portion

Nährwerte

439kcal

Kohlenhydrate
24 g
Eiweiß
20 g
Fett
30 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Sparschäler
  • Dampfgarer
  • Bratpfanne
  • Rührschüssel

Schritt für Schritt

Zubereitung

  1. Prepare and steam the potatoes

    • Peel the potatoes and slice them to about half a centimetre thick.
    • Steam the potato slices for about 10 minutes.
    Schritt 1

  2. Render the bacon and garlic in duck fat

    • Dice the bacon lardons.
    • Smash the garlic clove in a pan and add the duck fat.
    • Add the lardons and let them render.
    Schritt 2

  3. Sauté the potatoes

    • Add the steamed potatoes to the pan with the garlic and bacon.
    • Season with salt and pepper and sauté for about 10 minutes.
    Schritt 3

  4. Melt in the cheese

    • Dice the Tomme fraîche and the young Cantal.
    • Add the cheese to the pan with the potatoes and cook for another 5 minutes, stirring.
    Schritt 4

  5. Finish with crème fraîche

    • Off the heat, add the crème fraîche to the potatoes.
    • Mix everything together until creamy.
    Schritt 5

  6. Serve

    • Serve the truffade with sliced cured ham and lettuce.
    Schritt 6
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