Auvergne Truffade

Ingredients

• 1 kg Mountain potatoes (Peeled and cut into very thin slices with a mandoline)
• 200 g Smoked lardons (Preferably French, without additives)
• 30 g Unsalted butter (To enrich the cooking of the potatoes)
• 2 Garlic cloves (Crushed or finely chopped)
• 100 ml Dry white wine (Deglazes the pan and adds aroma)
• 1 c. à café Black pepper (Freshly ground)
• 200 g Tomme cheese from Auvergne (or Cantal) (Coarsely grated)
• to taste Salt (Optional, the truffade often suffices with pepper alone)

Instructions

1. Prepare the potatoes

   Peel the potatoes then cut them into very thin rounds with a mandoline (or a knife). Reserve in a bowl of cold water to prevent darkening.

   Time: PT5M

2. Render the lardons

   Heat the pan over medium heat, add the lardons and fry until they are golden and the fat is released.

   Time: PT5M

   Temperature: Medium

3. Cook the potatoes

   In the same pan, add the butter (and a little of the lardons' fat if needed). Arrange the potato rounds in an even layer, lightly salt (if desired) and pepper. Cook over medium‑low heat, stirring occasionally, until they are golden and slightly crisp.

   Time: PT15M

   Temperature: Medium

4. Season

   Add the crushed garlic and a pinch of black pepper. Mix quickly so the garlic flavors the potatoes without burning.

   Time: PT2M

   Temperature: Medium

5. Deglaze with white wine

   Pour the white wine over the potatoes, increase the heat slightly and let reduce until the liquid almost completely evaporates.

   Time: PT5M

   Temperature: Medium‑high

6. Incorporate the cheese

   Sprinkle the grated cheese over the entire surface. Cover the pan with a lid and let the cheese melt for 8 to 10 minutes over low heat.

   Time: PT10M

   Temperature: Low

7. Finishing and serving

   Remove the lid, let the top brown slightly for 2 minutes, then serve immediately, directly from the pan or on a warm plate.

   Time: PT3M

Nutrition Facts

Calories

560

Protein

20 g

Carbohydrates

45 g

Fat

30 g

Fiber

5 g