OOOOH! Cheese and Potatoes: The Delightful Truffade of Auvergne

The Heart of Auvergne: Truffade

Truffade is a traditional dish from the Auvergne region, known for its rugged landscapes and rich culinary heritage. The region is famous for its dairy products, particularly its cheeses. In fact, Auvergne produces five Appellation d'Origine Contrôlée (AOC) cheeses, including Cantal, which is a key ingredient in truffade. The dish is a testament to the region's agricultural bounty and its residents' love for simple, hearty food.

A Saying from Auvergne

The people of Auvergne have a saying: "If you can't afford truffles, indulge in truffade." This reflects the dish's humble origins and its status as a comfort food for the masses.

Ingredients and Preparation

Truffade is made with just a few simple ingredients: potatoes, cheese, and fat. The type of cheese used can vary, but Cantal is the most traditional choice. Other options include St. Nectaire or Gruyère. The potatoes are sliced thinly, similar to a dauphinoise, and cooked with the cheese to create a rich, gooey dish.

Ingredients for 4 Servings

• 1.5 kg waxy potatoes (such as Cara or Charlotte), thinly sliced
• 30g duck fat (or lard/vegetable oil if unavailable)
• 2 cloves garlic, finely chopped
• 400g Cantal cheese (or St. Nectaire/Gruyère), sliced
• Salt and pepper to taste
• 10-inch non-stick frying pan

Potato Test

If you're unsure whether your potatoes are waxy or floury, you can perform a simple test. Mix 1 part salt to 11 parts water in a measuring jug and add a potato. A waxy potato will float, while a floury potato will sink.

Cooking Method

1. Heat the Fat: Melt the duck fat in a frying pan over medium heat. Add the chopped garlic and fry for 1-2 minutes until fragrant.
2. Cook the Potatoes: Add the sliced potatoes to the pan and season with salt and pepper. Reduce the heat, cover, and cook for 5 minutes.
3. Brown the Potatoes: Remove the lid and continue to cook for 20-25 minutes, stirring occasionally, until the potatoes are tender and starting to brown.
4. Add the Cheese: Stir in the sliced cheese and cook on high heat until the base is browned, about 3-4 minutes. Press down on the mixture periodically to keep it bound together.

Serving Suggestions

Truffade is traditionally served directly from the pan at the table. It pairs perfectly with a crisp green salad and a generous helping of cured meats. For an authentic experience, enjoy it with a carafe (or two) of full-bodied red wine.

Variations

Some recipes include additional ingredients like sliced bacon or lardons (about 150g), which can be fried with the garlic and added back with the cheese. Chopped onions can also be included for extra flavor.

Nutritional Information

Truffade is a calorie-dense dish, perfect for replenishing energy after a day of physical activity. A typical serving contains approximately:

• Calories: 600-700 kcal
• Protein: 20-25g
• Fat: 30-35g
• Carbohydrates: 60-70g

Interesting Facts

• Cheese Production: Auvergne produces over 50,000 tons of cheese annually, with Cantal being one of the oldest cheeses in France, dating back over 2,000 years (source).
• Potato Consumption: The average French person consumes about 50 kg of potatoes per year, making it a staple in their diet (source).

Conclusion

Truffade is a simple yet incredibly rewarding dish that showcases the best of Auvergne's culinary traditions. Whether you're a seasoned chef or a novice in the kitchen, this dish is easy to prepare and sure to impress. So, gather your ingredients, follow the steps, and enjoy a taste of rustic France in your own home. Bon appétit!