Legendary Dishes | Truffade (cheese and potato pancake / s)

FRANCE

Cooked potatoes were once preferred for this traditional dish of Auvergne, now the tradition calls for wafer-thin sliced raw potatoes. Fried in oil with lardons they take on a crisp golden colour. The amount of garlic is personal.

Sometimes known as truffade à la tome fraiche de Cantal, the cheese for this dish in Cantal and Laguiole is the young fresh cheese.

The name of the dish comes from the old word for potato in country areas – truffle or troufle.

The tomme we used to make this dish did not come from Cantal, it came from Carlow, from cheese-maker Elizabeth Bradley and it compared wonderfully with its French cousin.

Cooked Potato Version

  • 1.2 kg bintje / monalisa potatoes, peeled, cooked, shredded, cooled
  • 500 g tomme (fraîche de Cantal) cheese, sliced thin
  • 8 garlic cloves, mashed
  • 60 g lardons, cubed small
  • 15 ml oil
  • 1 tsp black pepper, coarse
  • 1 tsp salt

Combine the black pepper and salt, set aside.

Over a high heat in a large saucepan fry the lardons in the oil, reduce heat, add the garlic and shredded potatoes.

Cook until the potatoes are hot, add the cheese and allow to melt into the potatoes.

Serve hot dressed with the pepper-salt mixture.

Raw Potato Version

  • 1.2 kg bintje / monalisa potatoes, peeled, sliced thin, dried
  • 400 g tomme (fraîche de Cantal) cheese, sliced thin http://www.aop-cantal.com
  • 8 garlic cloves, mashed
  • 60 g lardons, cubed small
  • 4 tsp oil
  • 1 tsp black pepper, coarse
  • 1 tsp salt

Combine the black pepper and salt, set aside.

Heat a grill.

Over a high heat in a small saucepan fry a quarter of the lardons in a splash of oil, add a quarter of the sliced potatoes and a quarter of the garlic.

Fry until the potatoes on the bottom begin to take on some colour.

With a flick of the wrist flip the pancake over, fry and continue to flip until the potatoes are golden brown.

Place a quarter of the cheese slices on top, finish under the grill to give the cheese on top a melted appearance.

Dress with the pepper-salt mixture, serve.

Repeat with remaining ingredients.