Truffade I

Preparation info
  • [For


    • Difficulty


Appears in
Mourjou: The Life and Food of an Auvergne Village

By Peter Graham

Published 1999

  • About

This recipe, the uncrisp version, was given to me by Yvonne Puech, of the Hôtel Beauséjour in Calvinet.


  • 60 g (2 oz) fat from raw ham (failing that, use green bacon fat)
  • 800 g (


Chop the fat into small pieces and melt in a large non-stick sauté pan. Add the potatoes, mix well so that they are well coated with fat, cover and cook over an extremely low heat for at least 30 minutes. When the potatoes are soft, add salt to taste (the amount will depend on the saltiness of the fat used; the cheese is unsalted). Lay the cheese slices over the potatoes and cover. When the che