Recipe for Solange’s Truffade
- 0.6 kg old potatoes (old “Princesse Amandine” or “Belle de Fontenay” potatoes work well for this recipe)
- 300 g fresh Cantal cheese.
If you don’t find fresh Cantal cheese, you can replace with Low-moisture mozzarella (whole, not fresh in brine) or Monterey Jack / Young Jack.
- 40 g butter
- 1 clove of garlic
- Salt, pepper
- Parsley
And, to serve:
- 4 slices of (Auvergne) cured ham
- A paring knife for peeling potatoes and garlic
- A Chef’s knife for cutting potatoes into rounds and cheese into slices
- For purists: A Meat knives for slicing country ham into thin slices
Peel and thoroughly wash the potatoes.
Cut them into even slices, about 2–3 mm thick.
Set the slices aside in cold water.
Cut the fresh Cantal cheese (or other cheese) into thin slices, about 2–3 mm thick, so that it melts easily.
Drain the potatoes.
Melt half the butter in a large frying pan, then add the potatoes.
Stir well.
Brown the slices, stirring regularly.
Add the remaining butter once the slices begin to dry out.
The cooking time can be adjusted according to preference: for crispy potatoes, cook for a shorter time; for soft potatoes, cook for longer. The classic truffade has potatoes that are somewhere in between.
Meanwhile, peel and degerm the garlic.
Add half of the cheese slices, scattering them evenly. Stir well when they start to melt.
Press the garlic onto the potatoes.
When the cheese begins to brown, add the remaining cheese and stir thoroughly.
Season with salt and pepper.
Cover and leave to melt and brown for 5–10 minutes, stirring regularly.
Solange preferred to serve truffade with lightly browned potatoes and cheese rather than melted.
Just before serving, garnish with parsley.
Serve with thin slices of cured ham from Auvergne.
Bon appétit!
