Truffade d’Auvergne

Name: Truffade d’Auvergne
Yield: Serves 4
Cuisine: French
Ingredients: 1 kg (2 lb 4 oz ) peeled potatoes, thinly sliced using a mandolin or vegetable peeler; 100 g (3½ oz ) unsalted butter; 1 kg (2 lb 4 oz ) peeled potatoes, thinly sliced using a mandolin or vegetable peeler; 100 g (3½ oz ) pancetta or streaky bacon, finely diced; 3 tbsp olive oil; 1 fat garlic clove, finely chopped; 100 g (3½ oz ) pancetta or streaky bacon, finely diced; 175 g (6 oz ) young Cantal Laguiole, or a young Tomme de Savoie, Cheshire or aged Lancashire, thinly sliced; 175 g (6 oz ) young Cantal Laguiole, or a young Tomme de Savoie, Cheshire or aged Lancashire, thinly sliced; 175 g (6 oz ) young Cantal Laguiole, or a young Tomme de Savoie, Cheshire or aged Lancashire, thinly sliced; 175 g (6 oz ) young Cantal Laguiole, or a young Tomme de Savoie, Cheshire or aged Lancashire, thinly sliced; Coarse sea salt and Freshly ground black pepper; Coarse sea salt and Freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cheese

By Patricia Michelson

Published 2010

About

This is a traditional loose potato galette from the French Auvergne, where thin slices of Cantal cheese (a cross between Cheshire and a dry Lancashire) are placed on top of cooked potatoes before being flipped over. Don’t worry if it looks a bit messy, as it’s all part of the charm of the dish!

Ingredients

1 kg (2 lb 4 oz ) peeled potatoes, thinly sliced using a mandolin or vegetable peeler

Europe
France
Side dish
Gluten-free
Mediterranean

Method

Wash the slices of potato in copious amounts of water to remove the starch, and then drain and pat dry with kitchen paper.
Heat the butter and oil in a heavy-based frying pan and when foaming fry the pancetta or bacon and garlic for a minute or two. Remove with a slotted spoon and place to one side. Add a little more butter and oil to the pan if you think there