1.4 ozoflardor, if unavailable, duck fat or butter + neutral oil
salt and pepper
three-berry blendoptional, to add variety to the flavors of your truffade
For support
cured ham
green salad
Kitchen utensils
chef's knife
mandoline
garlic press
sauté panwith lid
Instructions
Preparations
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.
Peel and remove the germ from the garlic cloves. Slice the cheese.
Cooking
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.
Add the remaining half of the fat, and cook for another 15 minutes, covered.
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 😋.
Add the cheeses and let them melt, stirring occasionally. Let them melt for about 5 minutes.
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.