Truffade
Originating from Auvergne in France, truffade is a one-pan dish made from thinly sliced potatoes and plenty of cheese (here Matt Tebbutt uses sour and stringy tomme fraîche).
By Matt Tebbutt
From Saturday Kitchen
Ingredients
- 100²µ/3½´Ç³ú duck fat or lard
- 500g/1lb 2oz Jersey Royal potatoes, scrubbed well and thinly sliced
- 300g/10½oz tomme fraîche, diced
- 4 garlic cloves, crushed
- salt and freshly ground black pepper
To serve
- green salad
- charcuterie
- 50g/1¾oz cornichons
Method
Preheat the oven to 220C/200C Fan/Gas 7.
Mix the duck fat, potatoes and garlic together in a bowl. Season with salt and pepper.
Place a circle of greaseproof paper in a medium frying pan and then add the potato mix in a flat layer. Cook for 5 minutes, then place in the oven for 5–10 minutes, until the potatoes are golden.
Remove from the oven and top with the cheese then return to the oven for 5 minutes.
Serve whole with a green salad, some charcuterie and cornichons on the side.
