Recipe for Truffade

This recipe for Truffade is simple and quick to make. It’s one of those full of flavour, feel-good dishes that’s a little bit rustic and a whole lot scrumptious.

It’s an iconic mountain dish, and originates from Cantal in the Auvergne area, south-central France. You only need just a few ingredients, including potato which gives the dish its name. Trufada is the Auvergne word for potato. You can eat it on its own or serve it with meat or salad and it goes well with either red or white wine (though the locals tend towards red). If you want a vegetarian version, just leave the bacon out…

For 4 people

1 kg (2.2lbs) of potatoes (roughly 7 medium sized potatoes)
150g lardons (small pieces of bacon)
2 cloves garlic
400g (14oz) cheese Cantal or Tomme are traditional (cheddar works too)
2 tablespoons chopped parsley (optional)
Duck or goose fat is traditional but butter will do
salt pepper

Fry the bacon for about 10 minutes over a lowish heat and stir to stop it sticking.

Peel the potatoes and cut into thin slices or small cubes, then add to the mix with a knob of butter of goose/duck fat. Fry for ten minutes, stirring to make sure both sides of the potato are cooked and golden.

Peel and finely chop the garlic (I use a garlic masher) then add to the potato/bacon mix and cook for two minutes, stirring.

Cut the cheese into thin slices, add to the pan and cook for 10 minutes, stir constantly until the cheese is fully melted. Season and serve while hot. Sprinkle over the chopped parsley if using.

Note: it’s easiest if you prepare the peeling, chopping and cutting before you start cooking.