truffade

une truffade avec pommes de terre grillées, persil et fromage fondu

A simple, quick, and comforting winter recipe that highlights just a few ingredients but delivers a wealth of flavors.

A bit of history: truffade originates from the rural regions of Auvergne. It was once the hearty comfort food for peasants after long days working in the fields. Made from potatoes, cheese, and sometimes enhanced with bacon, this rustic dish has evolved over the centuries.

Note: there is no truffle in this recipe. The word “truffade” can be misleading. Its etymology is linked to “truffle,” but not in the way you might think. The term “truffade” likely derives from the Occitan word “trufa,” which means “potato.” So, the name refers not to the luxury mushroom but rather to the potato, the main ingredient of this dish.

Here is a detailed truffade recipe that requires little effort.

 

Main Ingredients:

  • Potatoes (firm variety with yellow flesh, such as Charlotte)

  • Cantal or Salers cheese, cut into cubes (if unavailable, you can use Tomme de Savoie, Comté, Saint Nectaire, or Laguiole)

  • Garlic

  • Salt and pepper (to taste)

  • Parsley

  • Butter and oil (some prefer using pork lard)

The simplicity of truffade usually relies on these basic ingredients, but the recipe can be adapted to your preferences. You can add bacon or pork belly, dry white wine for deglazing, mushrooms, and more.

Preparation:

  1. Peel the potatoes and slice them thinly, about 3mm thick.

  2. In a pan, melt the lard (or a mixture of butter and oil to prevent the butter from burning). Add the potatoes and salt. Cook over medium-high heat for about 10 minutes, stirring occasionally to prevent sticking. To speed up cooking, cover the pan for a few minutes.

  3. When the potatoes are nearly cooked, lower the heat to medium, add the cubed cheese, and let it melt for about 5 minutes, stirring occasionally. The cheese will start to melt and become stringy.

  4. At the very end, add the chopped garlic and a bit of parsley, stirring gently. Be careful not to burn the garlic—it should cook lightly and infuse the dish with flavor.

  5. Serve the truffade hot, accompanied by a green salad.