La Truffade

Potato cake with pork and cheese

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

La truffade is a large potato cake bound together with melted cheese. When bread is used instead of potato it is known as la patranque.


  • 6 medium sized potatoes
  • 2 tablespoons pork fat
  • 125 g (


Peel and slice the potatoes thinly and dry them well. Melt the pork fat in a large frying pan and soften the pork or bacon, cut into small strips or cubes. Then arrange the potatoes in circles on top, seasoning each layer. Cover with a large lid and allow to cook gently in their own steam for 20 minutes.

Meanwhile cut up the cheese into strips and when the potatoes are cooked, crush the