La Truffado

Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

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.