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Truffade
An Auvergnat potato and cheese dish. It is generally made with
the local tomme cheese. Other mild cheeses like cheddar or gruyere can be used
instead.
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Ingredients (for
4 people)
-
1 kg medium potatoes
- 400 g Tomme cheese
- 125 g bacon
- 2 onions
- 1 tablespoon goose fat
- salt and pepper
Procedure
- Cook one kilogram of unpeeled potatoes
- Peel them and slice into medium-thick slices
- Peel and chop the onions. Saute them on a
skillet with goose fat. Add the bacon
- Add the potatoes and brown them. Cover with the slices of
Tomme.
- When the cheese has melted, salt and pepper.
How to Serve :
Serve hot.
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French
Food
French recipes Main Dishes Cheese
dishes
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