Another popular rustic cheese and potato dish from the north of the Haut-Languedoc, is truffade. It is not so called because it once contained truffles, but after truffas, the old Occitan word for potatoes. You can make it with or without bacon, and with or without crème fraîche. The cheese used is a young tomme or tome, which is soft, white and melting. If you cannot find it, try using a young Wensleydale cheese.
This dish should all be eaten in one sitting, as it does not reheat particularly well.