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Truffade (Auvergne Cheese & Potato Dish)
45 minVoor 4Nutri-Score D€€
D
45 min
45 minTruffade (Auvergne Cheese & Potato Dish)
recept van
Chef Romain Avril
@chefromainavril
1 recept
1 import
0 keer gekookt
wat je nodig hebt
Ingrediënten
duck fatOverig45 ml
potatoes (peeled and sliced about 0.5 cm thick)Groente en fruit500 g
smoked bacon lardons (diced)Vlees100 g
Tomme fraîche du Cantal (diced)Zuivel250 g- young Cantal cheese (diced)Zuivel250 g
garlic (clove, smashed)Groente en fruit1 stuk- crème fraîcheZuivel30 ml
saltKruiden en specerijen3 g
black pepper (ground)Kruiden en specerijen1 g- cured ham (jambon cru) (thinly sliced, for serving)Vlees80 g
- lettuce (for serving)Groente en fruit100 g
per portie
Voedingswaarden
439kcal
- Koolhydraten
- 24 g
- Eiwitten
- 20 g
- Vetten
- 30 g
wat je gebruikt
Keukengerei
Dunschiller
Stoomkoker
Koekenpan
Mengkom
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 5
Finish with crème fraîche
- Off the heat, add the crème fraîche to the potatoes.
- Mix everything together until creamy.
- Stap 6
Serve
- Serve the truffade with sliced cured ham and lettuce.