The Truffade : the marriage between potato and Cantal cheese

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Do you know about Truffade?
This rustic mountain dish is originally from the Auvergne region, more specifically from the Monts du Cantal. It is made of potatoes, fresh Cantal or Salers cheese, and garlic.
Served with local charcuterie and a beautiful salad, this winter dish will delight your taste buds!

La Truffade : le mariage entre la pomme de terre et le Cantal

Copyright Marmiton

How to make Truffade ?

Here is the list of ingredients you will need for 8 servings:

  • 2 kg of potatoes,
  • 600 g of fresh Cantal or Salers cheese,
  • 20 g of butter + 2 tablespoons of olive oil,
  • 3 cloves of garlic (or less depending on your taste),
  • 1 pinch of salt,
  • 16 thin slices of cured ham,
  • 1 teaspoon of parsley for decoration,
  • 1 beautiful salad.
The steps of preparation :

Peel the potatoes, wash them, and slice them into approximately 3 mm thick rounds.
The more uniform the slices, the more even the cooking will be. Cut the fresh cheese into thin slices (so that they melt quickly).
Put 20 g of butter and 1 tablespoon of oil in a cast iron casserole to heat.
When it’s hot, brown the potato slices over high heat for 10 minutes.
Stir regularly so that the potatoes don’t stick.
After 10 minutes, add another 20 g of butter and 1 tablespoon of oil, reduce the heat, cover, and let cook for 15 minutes. Then add the peeled, de-germed and pressed garlic cloves. Salt and continue cooking for 5 minutes.
Finally, add the slices of fresh cheese and let them melt while mixing. Cook for approximately 5 minutes over medium heat. The mixture should be stringy.

Taste, salt if necessary, and serve, sprinkled with a little parsley.

Serve truffade with 2 slices of cured ham per person and a generous portion of green salad for color (and vegetables).

Let’s dig in: enjoy!

This recipe is adapted from the one presented here:

You will find this deliciously prepared truffade by our “cordon bleu” chef who awaits you in front of his stove to make you taste it!
Head to Le Coq en Bouche!

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