AUBRAC TRUFFADE

La truffle is a dish made with potatoes and Laguiole cheese (retortillat), often accompanied by farm ham and a green salad. It is served hot directly from the cooking point to the dinner or supper table in the saucepan used for its preparation.
Originally from Auvergne, the term "truffade" comes from the Occitan term truffle ou trufet meaning "potato", "potato" in Occitan Auvergne.
The shepherds working in the summer in the burons ate potatoes, easy to preserve, accompanied by the tomme of the cheeses they made.
Easy to make, tasty, it can be eaten with ham or other meat and a green salad.

Level of difficulty: easy
Preparation time : 10 min
Rest time : -
Cooking time : 20 min
Total time : 30 min
6 people
1 kg of potatoes
150 g of bacon
3 onions
400 g mild Laguiole cheese
1 tablespoon of duck fat
salt pepper

Preparation:

  • Cook the potatoes in a pot of boiling water.
  • Prepare the onions and cut into rings.
  • In a skillet, brown the onions over high heat in the duck fat.
  • Add the bacon and then the sliced ​​potatoes when cooked.
  • Add the diced Laguiole.
  • Cover and cook over low heat until the cheese is absorbed by the potatoes.
  • Serve hot.
  • To taste!

Quote about cooking:

“Cooking requires a light head, a generous mind and a broad heart.”

Paul Gauguin