What is Truffade?

Truffade is a French potato and cheese bowl. This meal is considered a specialty in Auvergne, France, and many restaurants are often served as a party and can be found on local markets as refreshments. Simply required ingredients in Truffade are potatoes and slight cheese.

Goose or duck fat is traditionally used to roast food, although butter is often used instead. Onions and garlic are generally included in Truffade and bacon can also be added. As with many meals, salt and pepper are added as needed. Other spices can occasionally be included.

The cheese used in Truffade is always mild. The usual accessory is Cheddar or Gruyère, a type of yellow Swiss cheese, even though Cantal is also designed. However, Tomme cheese is a preferred choice of Auvergne region. Parboiling is a technique that partially cooks food before adding to DISH fully cook. The onion is chopped and fried in butter or fat. Czech also joined at the momentNo and any other spices.

Bacon can also include a bowl. When bacon is used, it is generally chopped and fried in oil. However, some recipes indicate the use of bacon grease as a goose fat substitute.

Once onions, garlic and bacon, if used, are fried, potatoes are added. If the potatoes have not been parabolized, the food is then covered while cooking the potatoes. The cheese is only included after the potatoes have been roasted. Otherwise, the cheese and sometimes the butter are added directly after mixing the potatoes. The bowl is constantly mixed while the cheese melts.

Although cheese is almost always the last ingredient, some recipes add garlic after the potatoes cook and salt and pepper are usually added just in front of the cheese. Once the cheese is melted, Truffade is covered and cooked until the potatoes are brown. If the potatoes were brown before the addition of cheese, Truffade cooked only long enough, andwould melt the cheese. Then the whole thing can be overturned on a plate. Truffades are often served as a steak side, but can accompany almost any food.

There are few noticeable variations on Truffades . The difference in recipes is usually mild, such as frying in goose fat versus butter. In the Dauphine area, however, the cheese is included in tomatoes.