Truffade, Tasty & Easy
We love to hear from our visitors, please leave us a comment at the bottom of the page!
Simply Made With Potatoes & Cheese
Truffade is a dish traditionally associated with Auvergne in France.
Truffade, A Wonderful Transformation For The Humble Potato
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.
What is Tome fraiche de Cantal cheese like? It is a firm cheese and according to Gourmet Sleuth "When young, it has a mild, buttery flavor that over time develops into a pleasant bite that is reminiscent of sharp cheddar.
So you can imagine how good this will taste!
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. ;-)
(You can in a pinch, substitute a sharp cheddar too, but the same deficiencies hold true as the Tomme.)
Like it? ~ Let us know below!
Don't worry, you have a choice to print the photo or not, when you click print! ;-)
Truffade, Tasty & Easy
Truffade is not the same as aligot, even though they are from the same region of France. But it is a variation on the same theme with potatoes and cheese.
- 500 gr/1lb (approximately) waxy potatoes, such as Charlotte
- 250 gr/1/2 lb Tome fraîche de Cantal cut into thin strips or small cubes
- 5 gr/3 tbsp Duck or Goose fat (lardon will do if the others are not available)
- 1 large garlic clove, finely chopped or mashed in a garlic press
- salt and pepper
- Peel and cut the potatoes into slices.
- Sauté until browned and tender in a large pan or casserole dish, and season with garlic, salt, and pepper.
- Add the cheese at the end of cooking.
- 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 are cooking, but it is not the “true” recipe. If you do use lardons, reduce the amount of salt.
Visit my Pinterest boards.
Get the nutritional information for this recipe from CALORIE COUNTER, it’s easy.
Need a different weight or volume measurement for the ingredients in this recipe? Get it at CONVERT ME.
Copyright © 2014-2020 www.lovefrenchfood.com
truffade recipe, cantal cheese, french food,
French food, potato dishes, cooking
Did you make this recipe?
More Great Recipes