Name: Easy Auvergne Truffade
Prep time: 30 min
Cook time: 30 min
Yield: 6 people
Cuisine: Auvergne
Ingredients: 300 g offresh Cantal cheese; 300 g ofCantal (young or in between); 1 kg ofpotatoes (firm-fleshed); 2 pods ofgarlic; 40 g oflard (or, if unavailable, duck fat or butter + neutral oil); salt and pepper; three-berry blend (optional, to add variety to the flavors of your truffade); cured ham; green salad; chef's knife; mandoline; garlic press; sauté pan (with lid)

main courses cheese pan-frying traditional cuisine

Updated on 30 December 2025 by

toquetoque

7 reviews 4.7 : Very good

Cuisine

Auvergne

Diet

Vegetarian

Level

Easy

Calories

206 pour 100g

Preparation

30 minutes

Cooking

30 minutes

Here’s my recipe for an easy Auvergne truffade. Here in Clermont-Ferrand, we make it from the start of fall… all the way through the end of summer!

If you’re not familiar with truffade yet, it’s a pan-fried dish made with sliced potatoes and Tomme du Cantal cheese. The result is perfectly tender, crispy, and golden—and therefore irresistible 😋

It’s a very simple dish to make, and there are as many versions of it as there are families! Here’s the recipe we make at home, which both kids and adults love!

In particular, I use two types of cheese in my truffade recipe: fresh Tomme du Cantal, of course, but also aged Cantal (young or medium-aged). Using aged Cantal adds extra flavor and texture to my truffade, without sacrificing the melt-in-your-mouth quality provided by the fresh Tomme 😋

Enjoy, and thank you in advance for your comments 🙏

For

people

Add to shopping list

300 g of fresh Cantal cheese
300 g of Cantal young or in between
1 kg of potatoes firm-fleshed
2 pods of garlic
40 g of lard or, if unavailable, duck fat or butter + neutral oil
salt and pepper
three-berry blend optional, to add variety to the flavors of your truffade

Kitchen utensils
chef's knife
mandoline
garlic press
sauté pan with lid

Preparations
- 1
  Peel and rinse the potatoes.
  Slice them into rounds about half a centimeter thick.
  The Chef's Tip
  Use a mandoline to slice the potatoes. This will save you time and ensure even slices.
  
  The slices should not be too thin, otherwise the potatoes will fall apart during cooking.
- 2
  Peel and remove the germ from the garlic cloves.
  Slice the cheese.
Cooking
- 3
  Heat half of the fat (lard, duck fat, or a mixture of oil and butter) in a large skillet or cast-iron pot.
  Once hot, brown the potato slices over high heat for 10 minutes.
  Stir regularly so the potatoes don’t stick to the bottom of the pan.
- 4
  Add the remaining half of the fat, and cook for another 15 minutes, covered.
- 5
  Squeeze the garlic over the potatoes.
  Season with salt and pepper, then give everything a stir.
  Cook for another 5 minutes.
  Instead of black pepper, you can use a three-berry blend to add a touch of originality to your truffade, much like the one served at the Buron du Col de la Croix-Morand 😋.
- 6
  Add the cheeses and let them melt, stirring occasionally.
  Let them melt for about 5 minutes.
- 7
  When the cheese starts to form strings around the potatoes, it’s ready!
  Serve this truffade piping hot, accompanied by country-style ham and a green salad.

Notes

WHAT TO DRINK WITH THIS AUVERGNATE TRUFFADE? A crisp, dry white wine, such as a white Saint-Pourçain, a lightly oaked Chardonnay, or a well-chilled Sauvignon, to balance the richness of the cheese without masking its flavor.