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Recipe · Auvergne
Patranque auvergnate
Auvergne patranque, cheesy bread galette
⏱ 30 minServes 4Easy660 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 g (14 oz)stale country bread
300 g (11 oz)fresh Cantal tomme
200 ml (¾ cup)whole milk
2 clovesgarlic
50 g (2 oz)unsalted butter
1 tspfreshly ground pepper
- 400 g (14 oz) stale country bread
- 300 g (11 oz) fresh Cantal tomme
- 200 ml (¾ cup) whole milk
- 2 cloves garlic
- 50 g (2 oz) unsalted butter
- 1 tsp 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
- Cut the stale bread into small pieces in the bowl, pour the warm whole milk over and let soak a few minutes until soft.
- Remove the garlic germs and chop finely, then cook 1 min in the skillet with the butter over medium heat without browning.
- Add the soaked bread and mash it with the spatula as it cooks, until golden and slightly crisp at the edges.
- Slice the fresh Cantal tomme thinly and stir into the hot bread constantly until the cheese melts and turns stringy.
- Pepper generously and keep stirring until it forms a soft, stretchy cake.
- Press lightly with the spatula into a cake, brown 1 more min and serve hot right away with a salad.
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