Entree: France – Auvergne – Truffade (Rustic Auvergne skillet of thinly sliced potatoes slowly cooked with Tome cheese and pork fat)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 30 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) waxy potatoes, peeled and sliced very thin (about 1/8 inch (3 mm))
- 12 oz (340 g) Tome fraîche or young Cantal, shredded or sliced
- 6 oz (170 g) smoked bacon lardons or diced smoked bacon
- 2 tbsp (30 ml) duck fat or rendered pork fat (can substitute unsalted butter)
- 3 cloves (5/16 oz (9 g)) garlic, smashed and minced
- 1 tsp (5 g) fine sea salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (8 g) flat-leaf parsley, chopped

Show original ingredient measurements

- 2 lb (900 g) waxy potatoes, peeled and sliced very thin (about 1/8 inch / 3 mm)
- 12 oz (340 g) Tome fraîche or young Cantal, shredded or sliced
- 6 oz (170 g) smoked bacon lardons or diced smoked bacon
- 2 tbsp (30 ml) duck fat or rendered pork fat (can substitute unsalted butter)
- 3 cloves (9 g) garlic, smashed and minced
- 1 tsp (5 g) fine sea salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (8 g) flat-leaf parsley, chopped

Instructions

1. Step 1: Heat a large heavy skillet over medium heat, add the duck fat and the lardons; cook until the lardons are golden and fat renders, about 5–7 minutes. Remove most of the lardons with a slotted spoon and reserve.
2. Step 2: Add the sliced potatoes to the fat in an even layer, season with salt and pepper, then add the minced garlic. Cook slowly, stirring occasionally, pressing gently so potatoes make contact with the pan, until tender and starting to brown, about 20–25 minutes.
3. Step 3: Scatter the shredded Tome (or Cantal) over the hot potatoes and return the reserved lardons on top; reduce heat to low and fold the cheese into the potatoes until it melts and binds them into a creamy mass, 3–5 minutes.
4. Step 4: Increase heat briefly to crisp the bottom slightly if desired, then slide the truffade onto a warmed platter or serve directly from the skillet. Sprinkle with chopped parsley and serve immediately.