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Auvergne Truffade
A traditional Auvergne truffade, made with mountain potatoes, smoked bacon lardons, butter, garlic, white wine and melting cheese. A comforting, simple and tasty dish, perfect for autumn evenings.
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Critical Success Points
- • 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.
Safety Warnings
- • Handle the mandoline with care: wear finger guards.
- • The pan becomes very hot: use oven mitts.
- • White wine can splatter: keep your face away from the flame.
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