Truffade

Auvergne Potato Cake

Preparation info

  • Difficulty

    Easy

  • Serves

    6–8

    .

Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

Ingredients

  • 1 kg(2 lb) waxy potatoes
  • 1 tablespoon saindoux or pork dripping
  • salt, milled pepper
  • thyme or serpolet
  • 225 g(8 oz) Cantal cheese, diced

Method

Peel the potatoes and cut into rounds. Dry the potatoes on a clean teacloth.

Heat the saindoux or dripping in a cast-iron pan. Add the potatoes in overlapping layers, seasoning with salt and milled pepper and a little thyme as you go.

Cover the pan and cook the potatoes over moderate heat for 5 minutes. Remove the lid and cook for 5–10 minutes until the potatoes are tender. Press the layers together with a fish slice now and again so that they stick together.

Add the diced Cantal cheese and when the cheese has started to melt, place the potatoes under a very hot grill and cook until the cheese is browned and bubbling.

Cut into wedges to serve.