La Truffado

Traditionally, the cheese to use in this simple but lovely dish is the fresh, unfermented cheese of Cantal called Tomme. An alternative is Wensleydale.


  • lb (700 g) potatoes, peeled and sliced
  • 4 oz (110 g) bacon, cut in pieces
  • 1 oz (25 g) butter
  • 1 tablespoon olive oil
  • Sea salt and freshly ground black pepper
  • 2 cloves garlic, chopped
  • 8 oz (225 g) cheese, diced


Fry the bacon in the butter and olive oil. Add the potatoes. Season and add the garlic and cook over a medium heat making sure the potatoes don’t stick.

When the potatoes are tender (this may take 20 minutes), remove any excess oil and add the cheese. Remove from the heat almost immediately, leaving the cheese to melt; then eat.

There are said to be some 10,000 varieties of potato and if you had a different recipe for every day, you would only begin to run out of ideas after four years.