Truffade

Method

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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

Chef’s Tips

• 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 usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

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

Storage & Reheating

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

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.