📝 About This Recipe
Hailing from the rugged volcanic highlands of the Auvergne region in Central France, Truffade is the ultimate comfort dish for mountain dwellers and cheese lovers alike. This rustic masterpiece transforms humble potatoes into a golden, crispy cake bound together by the elastic, milky richness of young Tome Fraîche de Cantal. It is a soul-warming celebration of simple ingredients, offering a perfect balance of garlic-scented crunch and luxurious, gooey cheese pull.
🥗 Ingredients
The Foundation
- 1.2 kg Firm-fleshed potatoes (such as Charlotte or Yukon Gold, peeled and sliced into 3mm rounds)
- 3 tablespoons Duck fat or Lard (traditional; can substitute with high-quality butter)
- 150 grams Smoked slab bacon (Lardons) (cut into small batons)
The Cheese and Aromatics
- 500 grams Tome Fraîche de Cantal (sliced into thin strips or cubes, must be at room temperature)
- 3 pieces Garlic cloves (finely minced)
- 1 teaspoon Kosher salt (to taste, be careful as cheese is salty)
- 1/2 teaspoon Freshly ground black pepper (to taste)
- 1 handful Fresh parsley (finely chopped for garnish)
👨🍳 Instructions
-
1
Begin by peeling the potatoes and slicing them into uniform rounds about 3mm thick. Rinse them in cold water to remove excess starch and pat them completely dry with a clean kitchen towel.
-
2
In a large, heavy-bottomed cast iron skillet or a traditional copper pan, melt the duck fat over medium heat until shimmering.
-
3
Add the bacon lardons to the skillet and sauté for 4-5 minutes until they have rendered their fat and become slightly crispy and golden.
-
4
Add the potato slices to the pan, tossing them thoroughly to ensure every slice is coated in the hot fat and bacon drippings.
-
5
Season the potatoes with salt and pepper. Cover the skillet with a lid and cook over medium-low heat for about 15-20 minutes, stirring occasionally. You want the potatoes to soften through while developing golden, caramelized edges.
-
6
Once the potatoes are tender, remove the lid and increase the heat slightly. Use a sturdy spatula to press down on the potatoes, crushing some of them slightly to create a more cohesive mass.
-
7
Stir in the minced garlic and cook for 2 minutes until fragrant, ensuring the garlic doesn't burn.
-
8
Scatter the Tome Fraîche strips evenly over the top of the potato mixture. Lower the heat to the minimum setting.
-
9
Allow the cheese to sit for 1-2 minutes until it begins to glisten and melt into the crevices of the potatoes.
-
10
Using a wooden spoon or spatula, begin the 'filage' (folding) process. Gently fold the cheese into the potatoes until long, elastic threads begin to form and the mixture becomes homogeneous and stretchy.
-
11
Shape the mixture into a flat cake (galette) in the pan. Let it cook undisturbed for 3-4 minutes to develop a thin, golden crust on the bottom.
-
12
Garnish with fresh parsley and serve immediately while the cheese is at its most molten and stretchy state.
💡 Chef's Tips
If you cannot find Tome Fraîche, a mix of very young white cheddar and low-moisture mozzarella can mimic the texture, though the flavor will differ. Do not wash the potatoes after slicing if you want a starchier, more cohesive cake; however, drying them is essential for browning. The 'filage' is the most important part—work the cheese gently but thoroughly to achieve those iconic long ribbons. Always use a heavy skillet; cast iron is best for distributing heat evenly and preventing the cheese from scorching. Ensure your cheese is at room temperature before adding it to the pan to ensure it melts rapidly and evenly.
🍽️ Serving Suggestions
Serve alongside a crisp green salad tossed in a sharp Dijon vinaigrette to cut through the richness. Accompany with a few slices of high-quality Jambon d'Auvergne or Prosciutto. Pair with a light-bodied red wine from the Loire Valley or a dry white wine like a Saint-Pourçain. A side of cornichons provides a wonderful acidic snap that cleanses the palate between bites. For a truly rustic experience, serve it directly from the hot cast iron skillet in the center of the table.