Main
Truffade (Auvergne Cheese & Potato Dish)
45 minServes 4Nutri-Score D€€
D
45 min
45 minTruffade (Auvergne Cheese & Potato Dish)
what you need
Ingredients
duck fatOther45 ml
potatoes (peeled and sliced about 0.5 cm thick)Produce500 g
smoked bacon lardons (diced)Meat100 g
Tomme fraîche du Cantal (diced)Dairy250 g- young Cantal cheese (diced)Dairy250 g
garlic (clove, smashed)Produce1 piece- crème fraîcheDairy30 ml
saltSpices3 g
black pepper (ground)Spices1 g- cured ham (jambon cru) (thinly sliced, for serving)Meat80 g
- lettuce (for serving)Produce100 g
per serving
Nutrition
439kcal
- Carbs
- 24 g
- Proteins
- 20 g
- Fat
- 30 g
what you’ll use
Tools
Peeler
Steamer
Frying pan
Mixing bowl
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 5
Finish with crème fraîche
- Off the heat, add the crème fraîche to the potatoes.
- Mix everything together until creamy.
- Step 6
Serve
- Serve the truffade with sliced cured ham and lettuce.