📝 About This Recipe
Hailing from the volcanic peaks of the Auvergne region in central France, Truffade is a soul-warming masterpiece of simplicity and technique. This traditional shepherd's dish transforms humble sliced potatoes and rich Tome Fraîche cheese into a golden, crispy pancake with a delightfully gooey, stringy interior. It is the quintessential taste of the French terroir, offering a perfect balance of salty, nutty, and buttery flavors that define rustic mountain cooking.
🥗 Ingredients
The Base
- 2.2 lbs Yukon Gold or Russet Potatoes (peeled and sliced into 1/8-inch thick rounds)
- 3 tablespoons Duck Fat or Lard (authentic choice for flavor; can substitute with unsalted butter)
- 4 ounces Bacon or Lardons (thick-cut, diced into small batons)
The Cheese
- 14 ounces Tome Fraîche de Cantal (sliced or shredded; if unavailable, use a mix of young Cantal and Mozzarella)
Aromatics and Seasoning
- 2 cloves Garlic (minced very finely)
- 1/2 teaspoon Kosher Salt (adjust based on the saltiness of the cheese)
- 1/2 teaspoon Freshly Cracked Black Pepper (to taste)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Prepare the potatoes by peeling and slicing them into uniform rounds about 1/8-inch thick. Pat them thoroughly dry with a clean kitchen towel to ensure they crisp rather than steam.
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2
In a large, heavy-bottomed cast iron skillet or a traditional copper pan, melt the duck fat (or lard) over medium heat until shimmering.
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3
Add the diced bacon or lardons to the skillet. Fry for 5-7 minutes until the fat has rendered and the edges are golden and crispy. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pan.
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4
Increase the heat slightly to medium-high. Add the potato slices to the hot fat, spreading them out as much as possible. It is okay if they overlap.
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5
Cook the potatoes for about 15-20 minutes, turning them occasionally with a spatula. You want them to become tender on the inside while developing deep golden-brown, crispy edges.
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6
Once the potatoes are mostly cooked and browned, use your spatula to lightly crush some of them. This creates a textured 'mash' that helps the dish bind together.
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7
Stir in the minced garlic and the reserved crispy bacon. Season with salt and black pepper, but be cautious with the salt as the cheese will add its own salinity.
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8
Reduce the heat to low. Scatter the sliced or shredded Tome Fraîche evenly over the top of the potato mixture.
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9
Allow the cheese to sit for 2 minutes until it begins to melt. Then, using a sturdy spatula, begin folding the cheese into the potatoes. This is the 'truffage' process.
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10
Continue to stir and fold for 5-8 minutes. The cheese should become incredibly stretchy and stringy, coating every slice of potato.
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11
Press the mixture down firmly into the skillet to form a flat cake. Let it cook undisturbed for 3-4 minutes on low heat to form a final golden crust on the bottom.
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12
Carefully slide the Truffade onto a warmed serving platter, or flip it over like a tortilla if you are feeling brave, and garnish immediately with fresh parsley.
💡 Chef's Tips
Always dry your potato slices; moisture is the enemy of the crispy texture essential to a good Truffade. If you cannot find Tome Fraîche (which is unaged Cantal), a 50/50 mix of mild white cheddar and low-moisture mozzarella is a respectable substitute to mimic the stretch and flavor. Use a cast iron skillet if possible, as it retains the high heat necessary to get that signature crust (the 'calotte'). Do not rush the melting process; low heat ensures the cheese incorporates smoothly without the fat separating and becoming oily.
🍽️ 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 de pays (cured country ham). Pair with a light-bodied red wine from the Loire Valley or an Auvergne Gamay. For a true mountain feast, serve as a side to grilled sausages or a thick ribeye steak.