Truffade

Truffade is a traditional dish from the Aubrac and Auvergne regions of France, particularly associated with the department of Cantal. It is a hearty and simple dish primarily composed of potatoes, Tomme fraîche cheese (specifically Tomme de Cantal is often used), and usually garlic and sometimes lardons (small pieces of bacon).

The potatoes are typically sliced thinly and cooked in fat (often butter or duck fat) until softened and slightly browned. The Tomme fraîche cheese, a young, unripened cheese with a mild, slightly acidic flavor and excellent melting properties, is then added to the potatoes. As the cheese melts, it is stirred into the potatoes, creating a stringy, elastic, and incredibly rich mixture. The garlic, if used, is typically added early in the cooking process to infuse the potatoes with its flavor. Lardons, when included, are often rendered crispy before the potatoes are added.

Truffade is traditionally served hot and is a filling and comforting dish, especially well-suited for colder weather. It is often served as a main course, although it can also be served as a side dish. The dish is known for its simple ingredients and ease of preparation, highlighting the regional ingredients of Auvergne. While the name may suggest truffles, they are not a component of traditional Truffade.