Description
Auvergne Truffade is a hearty potato and cheese dish from the Auvergne region of France, perfect for a festive Christmas meal.
Ingredients
Scale
- 1 kg potatoes (waxy type)
- 300g Tomme fraîche (or a mix of fresh cheese and Gruyère)
- 200g lardons (smoked bacon)
- 1 onion, chopped
- 2 cloves garlic, minced
- Butter
- Salt
- Pepper
Instructions
- Peel and slice the potatoes thinly.
- Cook the potatoes in salted boiling water until tender, about 15-20 minutes. Drain well.
- Fry the lardons in a pan until crisp. Remove them and set aside, leaving the rendered fat in the pan.
- Sauté the chopped onion and minced garlic in the bacon fat until softened.
- Add the drained potatoes to the pan with the onions and garlic. Toss to coat.
- Add the Tomme fraîche (or cheese mixture) and butter to the pan.
- Stir and mash the potatoes and cheese together over medium heat until a creamy, cohesive mixture forms.
- Stir in the cooked lardons.
- Season with salt and pepper to taste.
- Serve immediately.
Notes
- For a richer flavor, you can add a splash of cream.
- If Tomme fraîche is unavailable, a good quality Gruyère or Cantal cheese can be substituted.
- Ensure the potatoes are well-drained to avoid a watery Truffade.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Pan-fried
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg
Keywords: Auvergne Truffade, Christmas dish, French potatoes, cheese potato bake, regional French food, potato gratin