Title: Truffade (Auvergnat Cheese & Potato Cake)
Categories: Side Vegetable Cheese French
Yield: 4 Servings

150	g	Slab bacon; cut in lardons
1	kg	Potatoes
30	g	Lard or oil
		Salt & pepper
250	g	Cheese *
10		Inch diameter Frying pan

NB * the cheese used for this should be a semi-fresh cheese called "Tome Blanche" or "Tome Fraiche." It is the paste which would make a firm cheddar-like cheese if it were matured further. A very young cheddar could be used as a substitute, or in the UK, a young Wensleydale. It is somewhat rubbery and very mild in flavour. It should be cut into thin strips or diced. Gruyere could be used as a substitute (but is stronger).

If the bacon is very salty, blanch it. Thinly slice the peeled potatoes. Heat the bacon in the frying pan until the fat runs, but do not brown it. Remove, add the lard to the frying pan and melt. Add the potatoes, sprinkle them lightly with salt and pepper, cover and cook over low heat for 5 minutes. Return the bacon to the pan and continue to cook uncovered over a low fire, tossing or stirring often, for 25 minutes or until tender. Don't worry if some of the potatoes are crushed; this will help hold the mixture in a cake. Stir in the cheese and taste for seasoning, correcting if needed. Turn the fire to high and let the mixture cook without stirring to brown the bottom. Press on it occasionally to hold it together. When the potato cake is brown, run a knife round the edge of the pan and turn the cake out on to a platter, serve hot.

Recipe "French Regional Cookery" Ann Willan MMed IMH c/o Georges' Home BBS 2:323/4.4

previous

next