Celeriac and Potato Trouffade

Name: Celeriac and Potato Trouffade
Yield: Serves 4
Cuisine: French
Ingredients: Salt and freshly ground black pepper; Salt and freshly ground black pepper; 250 g (9 oz) waxy potatoes, peeled and cut into 1cm (½ in) cubes; 125 g (4½ oz) celeriac, peeled and cut into 1cm (½ in) cubes; 150 g (5 oz) Tomme de Savoie cheese, diced; 2 tablespoons chopped parsley; 100 g (4 oz) smoked bacon, cut into small dice

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

This classic potato cake from the Auvergne region of France is flavoured with melting cheese and smoked bacon. I like to include some celeriac, too.

Ingredients

100 g (4 oz) smoked bacon, cut into small dice
250 g (9

Europe
France
Side dish
Mediterranean
Auvergne

Method

Heat a 20cm (8in) omelette pan until smoking, add the smoked bacon and fry until it releases its fat. Add the potatoes and celeriac and cook for 8-10 minutes, stirring constantly, until they are lightly golden and starting to soften. Stir in the cheese and parsley, taking care not to break up the potato and celeriac. Season with salt and pepper. Spread the mixture level with a palette knife, re