Truffade Recipe
This recipe is a comforting nod to rustic French cuisine, combining crispy, golden potatoes with the rich, melty goodness of Cantal cheese. I love how it brings a taste of tradition to the table, all while being incredibly indulgent and perfect for sharing with friends over a cozy gathering.
A comforting dish I love is truffade, a dish of firm potatoes and rich Cantal cheese. Cooked with duck fat and flavored with garlic, this hearty French staple offers a satisfying blend of creamy and crispy textures.
With its nutritious potatoes and flavor-packed cheese, it’s a simple delight I enjoy anytime.
Ingredients
Firm Potatoes:
These potatoes are abundant in carbohydrates; they yield energy and a pleasingly creamy consistency.
Cantal Cheese:
This cheese, rich in protein and calcium, has a delightful nutty taste and a creamy consistency.
Duck Fat:
Contributes richness and depth, with the healthy fats in the dish amplifying its umami and savory qualities.
Garlic:
Offers an acrid smell that turns sweet when heated, increasing the flavors of the dish.
Fresh Parsley:
A newly spruced-up garnish that now boasts color and a touch of herbaceous magic.
Ingredient Quantities
- 1 kilogram (about 2 pounds) firm potatoes, such as Yukon Gold
- 400 grams (about 14 ounces) Cantal cheese, sliced or diced
- 2 tablespoons duck fat or oil
- 2 garlic cloves, minced
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
1. Remove the skin from the potatoes and cut them into slim, uniform rounds. Each slice should measure approximately 1/8 inch in thickness.
2. In a large skillet, warm the duck fat or oil over medium heat until it shimmers.
3. In the event that it becomes necessary, first work in batches to arrange the sliced potatoes in a single layer in the skillet. Allow them to reach a state of golden brown on one side, which takes about 10-12 minutes; then, turn the potatoes and let the other side browns.
4. Combine the minced garlic with the potatoes, stirring them together. Continue to cook for another 2-3 minutes until the garlic becomes fragrant.
5. Add salt and freshly ground black pepper to taste when you are seasoning the potatoes.
6. In the skillet, evenly distribute the Cantal cheese over the potatoes.
7. Put a lid on the skillet and turn the heat down to low, letting the cheese melt and the potatoes soften even more for about 5 minutes.
8. Gently combine the melted cheese with the potatoes and mix well to ensure everything is nicely coated and combined.
9. Take the skillet off the heat and let it rest for a few minutes so the flavors can meld.
10. Move the truffade to a plate for serving, and add any garnishes you like (fresh chopped parsley, for instance) before putting it on the table.
Equipment Needed
1. Peeler
2. Sharp knife
3. Cutting board
4. Large skillet with lid
5. Spatula or tongs
6. Measuring spoons
FAQ
- Q: Can I make Truffade without duck fat?You can swap out duck fat for any cooking oil, like olive oil or vegetable oil, and the results will still be delicious.
- Q: Which type of potatoes work best for Truffade?Yukon Gold potatoes hold their shape so well when cooking that they are perfectly suited to be used in this dish.
- Q: What can I use if I can’t find Cantal cheese?A: Other strong-flavored cheeses, such as Gruyère or a mild cheddar, can be substituted for Cantal cheese.
- Q: Can I add other herbs besides parsley?Certainly, herbs such as thyme or rosemary can be included to ramp up the flavor, if you like.
- Q: How should I serve Truffade?A: Hot truffade, please, as a side dish or a main course, and bring along a crisp green salad for contrast, if you would.
- Q: Can Truffade be made in advance?Enjoying it fresh is best, but you can prepare it ahead of time and warm it gently to keep the mood just right.
- Q: Is it necessary to peel the potatoes?Peeling is the traditional method, but if you prefer, you can leave the skins on for added texture and nutrients.
Substitutions and Variations
If Yukon Golds are not available, Russet potatoes can be used as an alternative.
Cantal cheese is sometimes hard to find. If you can’t locate it, substitute Gruyère or aged cheddar for a similar texture and flavor.
Duck Fat or Oil: As a substitute for duck fat, you can use butter or olive oil. Both maintain the richness of the dish.
Cloves of Garlic: While garlic powder can be used in a pinch, the flavor will be better with fresh garlic.
Pro Tips
1. Preheat the Skillet: Before adding the potatoes, ensure the skillet and fat are fully preheated. This helps achieve a perfect golden-brown crust on the potato slices.
2. Uniform Slices: Use a mandoline slicer to achieve even potato slices, ensuring they cook evenly and at the same rate, which prevents some slices from being overcooked while others remain underdone.
3. Cheese Placement: Consider layering the cheese between the partially cooked potatoes before the final heating step. This creates a gooey texture throughout the dish, not just on top.
4. Garlic Infusion: For an extra depth of flavor, briefly sauté the minced garlic in duck fat before adding the potatoes. This infuses the garlic flavor into the fat and evenly disperses it throughout the dish.
5. Resting Period: Allowing the dish to rest after cooking is crucial. It helps the cheese firm up slightly and blend with the potatoes, making it easier to serve in cohesive portions.
Truffade Recipe
My favorite Truffade Recipe
Equipment Needed:
1. Peeler
2. Sharp knife
3. Cutting board
4. Large skillet with lid
5. Spatula or tongs
6. Measuring spoons
Ingredients:
- 1 kilogram (about 2 pounds) firm potatoes, such as Yukon Gold
- 400 grams (about 14 ounces) Cantal cheese, sliced or diced
- 2 tablespoons duck fat or oil
- 2 garlic cloves, minced
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions:
1. Remove the skin from the potatoes and cut them into slim, uniform rounds. Each slice should measure approximately 1/8 inch in thickness.
2. In a large skillet, warm the duck fat or oil over medium heat until it shimmers.
3. In the event that it becomes necessary, first work in batches to arrange the sliced potatoes in a single layer in the skillet. Allow them to reach a state of golden brown on one side, which takes about 10-12 minutes; then, turn the potatoes and let the other side browns.
4. Combine the minced garlic with the potatoes, stirring them together. Continue to cook for another 2-3 minutes until the garlic becomes fragrant.
5. Add salt and freshly ground black pepper to taste when you are seasoning the potatoes.
6. In the skillet, evenly distribute the Cantal cheese over the potatoes.
7. Put a lid on the skillet and turn the heat down to low, letting the cheese melt and the potatoes soften even more for about 5 minutes.
8. Gently combine the melted cheese with the potatoes and mix well to ensure everything is nicely coated and combined.
9. Take the skillet off the heat and let it rest for a few minutes so the flavors can meld.
10. Move the truffade to a plate for serving, and add any garnishes you like (fresh chopped parsley, for instance) before putting it on the table.