Auvergne Truffade Potato and Cheese Skillet

Be the first to rate

(No Ratings Yet)

Loading...

Truffade is a rustic Auvergne classic that transforms humble potatoes and aged Cantal cheese into a sizzling, golden-crusted skillet dish. Each wedge delivers a tender potato core wrapped in stretchy, savory cheese that crisps at the edges. Best served straight from the pan with a side of cured ham and a sharp green salad.

Nutrition Facts

Per serving (estimated)

• 475 kcalCalories
• 24 gFat
• 12 gSaturated Fat
• 44 gCarbs
• 4 gFiber
• 3 gSugar
• 22 gProtein
• 780 mgSodium
• 950 mgPotassium
• 420 mgCalcium
• 2.5 mgIron
• 18 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the truffade

• 2 lbs Yukon Gold potatoes, peeled
• 8 oz aged Cantal cheese (or Tomme), grated
• 3 tbsp duck fat or unsalted butter
• 3 garlic cloves, finely minced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup crème fraîche or heavy cream (optional)

For serving (optional)

• 6 oz thinly sliced dry-cured ham (jambon de pays) or lardons
• 2 tbsp chopped fresh chives or flat-leaf parsley

Directions

1. Slice the peeled potatoes into thin, even rounds about 1/8 inch thick and pat them thoroughly dry with a clean kitchen towel to remove excess surface starch.
2. In a 10-inch cast-iron skillet over medium heat, melt 2 tablespoons of the duck fat and cook the lardons until crisp and golden; transfer to a plate, leaving the rendered fat in the pan.
3. Add the minced garlic and cook for 30 seconds until fragrant, then arrange half the potato slices in a snug, overlapping layer across the pan and season with salt and pepper.
4. Scatter half of the grated Cantal over the potatoes, top with the remaining potato slices in another tight layer, and finish with a final seasoning of salt and pepper.
5. Pour the crème fraîche (if using) around the edges, cover, and cook over low-medium heat for 25 minutes, pressing gently with a spatula halfway through, until a deep golden crust forms underneath and a knife slides easily through the potatoes.
6. Mound the remaining cheese across the top and slide the skillet under a hot broiler for 4 to 6 minutes, watching closely, until the cheese is bubbling, lightly browned, and stretchy.
7. Let the truffade rest off the heat for 5 minutes so the cheese sets, then cut into wedges and serve directly from the pan topped with the crisp lardons and a shower of fresh herbs.
8. Pair with a simple green salad tossed in mustard vinaigrette and a glass of light red Côtes d'Auvergne for a true Auvergne table.

Cook’s Notes

• Use a waxy potato like Yukon Gold rather than russet; it holds its shape and slices cleanly without disintegrating into a mash.
• Drying the potato slices thoroughly before cooking is essential for a crisp golden crust rather than a gummy, starchy layer.
• Traditional truffade uses raw-milk Cantal aged 3 to 6 months; substitute Tomme de Savoie, Salers, or even a mild Comté if Cantal is unavailable.
• Resist the urge to stir once the layers are assembled; the magic lies in the undisturbed crust that forms on the bottom of the pan.
• For an authentic Auvergne presentation, bring the sizzling cast-iron skillet directly to the table and serve family-style straight from the heat.

You might also like

European

French Beet Salad with Classic Vinaigrette

European

Basque-Style Braised Chicken with Peppers and Tomatoes

European

Choucroute Garnie Alsatian

European

Classic Lobster Thermidor with Brandy Cream