Truffade (potato and cheese pancake)
Truffade is a rural dish from the historical Auvergne region in central France. It is a thick pancake made from sliced potatoes cooked in goose fat. Tome fraîche cheese (hard-pressed curd cheese from the region) is stirred through until it melts together and the dish is then grilled until golden. Truffade benefits from Nanna Tate Baby Potatoes’s finer texture and firmer bite, as they hold their shape really well during the frying process.
Ingredients
Metric
Imperial
- 200g of smoked bacon lardons
- 60g of goose fat
- 20g of unsalted butter
- 3 garlic cloves, finely sliced
- 1kg Nanna Tate Baby Potatoes, peeled and sliced into thick coins, patted dry with kitchen paper
- 250g of tome fraîche cheese, (you can use Cantal cheese or a combination of Comté and mozzarella as an alternative), finely chopped
- 1/4 bunch of flat-leaf parsley, finely chopped, to serve
Method
Preheat the grill to high
Place the bacon in a medium heavy-based ovenproof frying pan over a medium heat. Cook for 7 minutes, until the fat has rendered and the bacon is golden and crisp, stirring occasionally. Remove the bacon with a slotted spoon and set aside, leaving the rendered bacon fat in the pan
- 200g of smoked bacon lardons
Melt the goose fat and butter in the pan with the bacon fat, then add the potatoes, season generously with salt and toss well to coat in the fat. Reduce the heat to low and cook for 15-20 minutes, until the potatoes are tender and beginning to colour, stirring regularly
- 60g of goose fat
- 20g of unsalted butter
- 1kg Nanna Tate Baby Potatoes, peeled and sliced into thick coins, patted dry with kitchen paper
Return the bacon to the pan, along with the garlic, and cook for a further 2-3 minutes
- 3 garlic cloves, finely sliced
Add two-thirds of the cheese to the pan and stir and toss it through the potatoes until the cheese has melted and is becoming stretchy, binding the potatoes together into a cohesive mixture
- 180g of tome fraîche cheese, (you can use Cantal cheese or a combination of Comté and mozzarella as an alternative), finely chopped
Drain any excess fat from the pan, then spread the mixture into an even layer and scatter over the remaining cheese. Place under a hot grill for 5 minutes, or until the cheese is melted and golden. Finish with black pepper and the chopped parsley
- 70g of tome fraîche cheese, (you can use Cantal cheese or a combination of Comté and mozzarella as an alternative), finely chopped
- 1/4 bunch of flat-leaf parsley, finely chopped, to serve
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