Truffade, Tasty & Easy

Simply Made With Potatoes & Cheese

Truffade 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. 

It is a heavenly dish traditionally associated with Auvergne in France.

truffadeTruffade, A Wonderful Transformation For The Humble Potato

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 some chefs 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.)

How To Make The Best Truffade

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Truffade, Tasty & Easy
Judith Coates
Prep time
15 Min
Cook time
30 Min
Total time
45 Min

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


  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.
  1. Once the 'pancake' is fairly well set, you can flip it over to brown the other side.
  2. 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.


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