Truffade

What Goes With It

• Green salad
• Cured ham
• A glass of Auvergne red

How to Cook Truffade

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1. Fry the lardons in a heavy 26 cm frying pan until crisp, 6 minutes, and lift out.

   Mark done

2. Add the duck fat and the sliced potatoes, season with the salt and pepper, and cover.

   Mark done

3. Cook over medium-low heat for 20 minutes, turning with a spatula every 5 minutes, until the slices are soft and beginning to break down and stick together.

   Mark done Start 20 min timer

4. Uncover, raise the heat, and let the base brown for 5 minutes without moving the pan.

   Mark done Start 5 min timer

5. Return the lardons and add the garlic, then scatter the tomme over the top.

   Mark done

6. Fold the cheese through two or three times only, then stop and leave it alone.

   Mark done

7. Cook 6 minutes more, until the cheese has melted and the underside is a deep brown crust. Slide onto a plate, scatter with parsley and cut into wedges.

   Mark done

Related guide: Pan and tin size.

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Notes From the Method

Sliced, not diced, and cooked covered so they soften.

Fold the cheese through two or three times, then stop.

Leave the base alone at the end so it crusts.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Keeping What's Left

Refrigerated for 2 days. Reheat in a dry pan to bring the crust back.

Truffade Nutrition Facts

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.