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Authentic Truffade Recipe
Auvergne, France
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
This cheesy potato pancake originates from the French Auvergne region and is made with the following ingredients: potatoes, tomme fraîche, garlic, lard, salt, and pepper. Often, lardons or bacon will be included as well. Truffade is usually a main dish and is typically served with salads and charcuterie. However, it is often a side dish as well, typically accompanying various kinds of meat dishes.
Cooking tips
-
cheese
Traditionally, truffade is made with tomme fraîche. Since this cheese is hard to find outside of France, we suggest you use any of the following semifirm cheeses instead: Gruyère, Emmental, Saint-Nectaire, Tomme de Savoie, or Cheddar. -
fat
Traditionally, lard or goose, or duck fat are used to make this dish, but if you don’t have any of those, use vegetable oil or butter. -
lardons
Some recipes call for lardons or bacon; some don’t. Some brown them beforehand, then add them to the potatoes at the end; some cook them with the potatoes from the start. -
serving
Truffade should be served immediately, either in the pan it was cooked in or in a preheated casserole, and served in the center of the table, so guests can take as much as they’d like. In France, truffade is considered a main dish, and if served as one, it’s typically sided with charcuterie and a salad.
Truffade
PREP 40min
COOK 40min
READY IN 1h 20min
This traditional truffade recipe is adapted from www.auvergne-destination.com, the official tourism website of the Auvergne region, the home of truffade. The recipe calls for all the traditional ingredients but also allows adding lardons, which is a widespread practice.
Ingredients
1.2 kg (2.6 lbs) potatoes (Mona Lisa variety preferred)
400g (14 oz) tomme fraîche
50g (1.75 oz) lardons, optional
1 garlic clove
3-4 tbsp lard
salt and pepper, to taste
Preparation
Step 1/10
Wash and peel the potatoes, then cut them into thin slices.
Step 2/10
Add the lard and the lardons to a cast iron casserole and cook until the lard has melted.
Step 3/10
Then, add the potatoes, and season with salt and pepper, to taste. Cook for 30 minutes, covered, stirring from time to time until browned.
Step 4/10
Meanwhile, slice the tomme cheese and mince the garlic.
Step 5/10
Set the heat to low, then arrange the cheese on top of the potatoes. Cook like that for a few minutes until the cheese melts. You can cover the casserole to speed up the melting.
Step 6/10
Add the garlic, then take off the heat and stir the ingredients, turning them over with a spatula.
Step 7/10
Now, using a spatula, detach the potatoes and the cheese from the edge of the casserole, then shake the pan back and forth to make sure the entire mass is detached from the casserole’s bottom.
Step 8/10
Once detached, flip it as you would a pancake, then cook for a minute or two over low heat.
Step 9/10
If you are fearful, take this route. Place another pan or a casserole on top of the one with the truffade and flip it, so the truffade ends up bottom side up in the other pan or casserole.
Step 10/10
Serve immediately, preferably with cold cuts and a green salad.
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