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Recipe · Auvergne
Truffade auvergnate
Auvergne potatoes with melted fresh Cantal cheese
⏱ 40 minServes 4Easy520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1.5 kg (3.3 lb)Charlotte potatoes (or other waxy potatoes)
500 g (18 oz)fresh Cantal tomme
200 g (7 oz)smoked lardons
100 g (3½ oz)lard or duck fat
4 clovesgarlic, crushed
1 tbspflat-leaf parsley, chopped
1 pinchfreshly ground pepper
- 1.5 kg (3.3 lb) Charlotte potatoes (or other waxy potatoes)
- 500 g (18 oz) fresh Cantal tomme
- 200 g (7 oz) smoked lardons
- 100 g (3½ oz) lard or duck fat
- 4 cloves garlic, crushed
- 1 tbsp flat-leaf parsley, chopped
- 1 pinch freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel the potatoes and slice them evenly 5 mm (¼ in) thick.
- Melt the lard in the skillet over medium heat and brown the lardons for 5 minutes.
- Add the potatoes, coat them in the fat and cook covered for 25 minutes.
- Turn often with a wide spatula so all the potatoes cook and brown.
- Add the crushed garlic and chopped parsley for the last 5 minutes.
- Thinly slice the tomme and stir it into the potatoes until it melts.
- Keep cooking for 5 minutes until the cheese pulls into long strings — the sign of a true truffade.
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