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

Ingredient Substitutions

• Instead of Mountain potatoes: Firm-fleshed potatoes
• Instead of Smoked lardons: Diced bacon
• Instead of Unsalted butter: Vegetable margarine
• Instead of Garlic cloves: Garlic powder (1/2 tsp)
• Instead of Dry white wine: Chicken broth (100 ml)
• Instead of Black pepper: White pepper
• Instead of Tomme cheese from Auvergne (or Cantal): Comté, Gruyère

Equipment Needed

• Mandoline
• Large frying pan (30 cm)
• Wooden spatula
• Cutting board
• Chef's knife
• Measuring cup (optional)
• Recovery bowl (optional)

Critical Steps — Do Not Skip

• Slice the potatoes very thinly.
• Brown the lardons without burning them.
• Cook the potatoes until crisp before adding the cheese.
• Let the cheese melt under a lid without excessive stirring.

Chef Tips from the Video

• Use high‑quality butter and the rendered lardons fat for authentic flavor.
• A splash of dry red wine can replace the white for a more rustic variation.
• Lightly sprinkle fresh thyme before serving for an aromatic touch.

Troubleshooting

Storage

Refrigerator: Store in an airtight container up to 2 days. Reheat over low heat before serving.

Freezer: Not recommended; the potato texture becomes soft.

Room temperature: Consume immediately; do not leave more than 2 hours at room temperature.

Make-Ahead Tips

• Peel and slice the potatoes the day before, keep them in cold water in the refrigerator.
• Grate the cheese in advance and store in an airtight container.