Truffade (Auvergne - Cantal - 15) Ingredients: salt pepper - 2.5 kg of - potato (Samba or Belle de Fontenay type or any other fairly firm variety) - 1 kg of - tomme de cantal (intermediate step between curd and fresh cantal) - 1 clove of - peeled garlic - 75 g of - double bacon or 2 tablespoons of duck fat (failing this of neutral oil type isio4).
Utensils： 1 knife knives- 1 vegetable peeler- 1 casserole dish- 1 Set 3 frying pans best frying pans- 1 saucepan pots and pans- 1 wooden spoon
Total time:
45 min
Preparation:
15 min -
Cooking:
30 min
Phase 1
Peel the potatoes and cut them into large cubes of around 2 cm.
Phase 2
DIn a cast iron casserole dish (if not in a frying pan), melt the fat and brown the potatoes, turning them often, for about 20 minutes.
Phase 3
Add salt and pepper.
Phase 4
Meanwhile: cut the tomme into thin slices and the garlic into pieces.
Phase 5
Incorporate the garlic and, stirring constantly, add the cheese.
Phase 6
As soon as the tomme is melted, serve hot in the casserole dish (the preparation must be able to extend for more than a meter).
Utensils： 1 knife knives- 1 vegetable peeler- 1 casserole dish- 1 Set 3 frying pans best frying pans- 1 saucepan pots and pans- 1 wooden spoon
Total time:
45 min
Preparation:
15 min -
Cooking:
30 min
Phase 1
Peel the potatoes and cut them into large cubes of around 2 cm.
Phase 2
DIn a cast iron casserole dish (if not in a frying pan), melt the fat and brown the potatoes, turning them often, for about 20 minutes.
Phase 3
Add salt and pepper.
Phase 4
Meanwhile: cut the tomme into thin slices and the garlic into pieces.
Phase 5
Incorporate the garlic and, stirring constantly, add the cheese.
Phase 6
As soon as the tomme is melted, serve hot in the casserole dish (the preparation must be able to extend for more than a meter).