Patranque

Preparation info

  • [For

    four to six

    ]
    • Difficulty

      Easy

Appears in

Mourjou: The Life and Food of an Auvergne Village

Mourjou

By Peter Graham

Published 1999

  • About

This concoction of bread and melted cheese is the ancestor of aligot and truffade, both of which evolved when the potato was finally accepted for human consumption in the Auvergne in the late eighteenth century. I first encountered it twenty years ago in a tiny restaurant run by two elderly sisters in the village of Salers, perched on a plateau above the valley of the Maronne