You’ll want to make the French regional dish truffade NOW
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If you’re watching your weight, have a weak constitution or simply don’t like delicious food that much: skip this recipe immediately. But lovers of butter, bacon and potatoes can indulge, because this French regional dish is everything you dream of – and more.
If you’re in the French Auvergne, you’ll probably have lunch in a café like that. There are wobbly tables, unpleasant lighting and a menu with one or two main courses, a starter and a dessert. Naturally, a carafe of wine and a basket of bread will also appear on the table. Afterwards, you only have to pay fifteen, twenty euros at most, before sinking into a food coma in your holiday home. Because wow, the regional dishes here are intense! Cheese, cheese and more cheese, occasionally alternated with some bacon or potatoes. But: delicious!!!
A trillion calories
This truffade is the highlight. It’s really a winter-sports dish, because it contains a trillion calories and you can stand your fork upright in it. To catch a distant glimpse of a vitamin, truffade is served with a few gherkins and a handful of green salad in a simple dressing. You can add a few slices of cured ham for an authentic result.
How to make truffade
- Peel the potatoes. Cut them into half-centimetre slices.
- Finely chop the garlic.
- Heat a generous knob of butter in a deep frying pan.
- Once the butter has stopped foaming, add the potatoes, garlic and bacon. Season with salt and pepper.
- Cook for 15 minutes.
- Cut the cheese into cubes and add them to the frying pan. Stir together.
- Once the cheese has melted, the truffade – pan and all – can go on the table.
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