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.

Prep: 15 minutes

Cooking: 30 minutes

Serves: 4

(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.)


·         500 g waxy potatoes, such as Charlotte

·         250 g Tome fraîche de Cantal cut into thin strips or small cubes

·         garlic, finely chopped or mashed in a garlic press

·         salt and pepper


  1. Peel and cut the potatoes into slices.
  2. Sauté until browned and tender in a large pan or casserole dish, and season with garlic, salt and pepper.
  3. Add the cheese at the end of cooking.
  4. Mix gently with a spatula or wooden spoon until the cheese has melted, and serve immediately with a green salad and slices of ham.


Once the 'pancake' is fairly well set, you can flip it over to brown the other side.

Add sautéed lardons to the potatoes while they care cooking, but it is not the “true” recipe. If you do use lardons, reduce the amount of salt.


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