Truffade is a dish traditionally associated with Auvergne. It is a sort of thick pancake made with thinly sliced potatoes that are slowly cooked in goose or duck fat until tender, then mixed with thin strips of Tome fraiche de Cantal. This mix is stirred until it sticks together in a sort of thick pastry, sometimes decorated with fresh parsley.
(It is important to use Tome fraiche de Cantal, a cheese that is quite different from regular Tomme cheese. The recipe won't be the same if Tomme cheese is used because it melts in a very different way than Tome fraiche. The problem with this is that regular Tomme cheese is widely available in the UK and the USA, but the Tome fraiche de Cantal isn't. Even so, although I've pointed out the deficiency, try it with Tomme if that is all you can get, but it would never get a French seal of approval.)