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Although they spent a lot of time in the cutlery workshop, Gabriel and Solange also loved entertaining at home. The dishes weren’t complicated but were always delicious: Solange’s chips are still remembered by everyone who knew her, and her truffade, served with slices of cured ham cut in front of the guests by Gabriel, remain unforgettable moments that we love to talk about.

A recipe in memory of Gabriel & Solange, founders of GOYON-CHAZEAU Ingredients Serves 4
  • 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
Solange-s-Office-knife
Cooking material You will need
solange-paring-knife

L’Office

a paring knife
Solange’s paring knife
solange-chef-knife

Le Chef

a cooking knife
Solange’s cooking knife
solange-slicer

Le Viandard

a slicer
Solange’s slicing knife

A paring knife will help you to peel potatoes and garlic

A Chef’s knife is perfect for cutting potatoes into rounds and cheese into slices

For purists: A Meat knives is the best knife for slicing country ham into thin slices

Yummy!!! The Recipe
Solange-s-Truffade

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!