Written by Karine, Camping La Chauderie, January 21, 2025
Truffade: an authentic Auvergne recipe
If you stay at our campsite in Auvergne, don’t miss the chance to discover one of the Auvergne’s most emblematic culinary specialties: truffade.
This tasty potato and cheese dish is perfect for warming hearts after a day of wilderness adventures. Here’s how to prepare this delicious recipe.
The ingredients
– 1 kg potatoes (preferably firm-fleshed varieties)
– 400 g Cantal cheese
– 2 cloves garlic
– Salt and pepper
– A little butter or oil for cooking
Instructions
1. Preparing the potatoes: Peel the potatoes and cut into slices about 1 cm thick.
2. Put the butter and/or oil in a large frying pan and brown the potato slices. Stir gently to avoid breaking the potatoes. Cook over low heat for about 10 minutes, stirring occasionally.
3. After 10 minutes, add a little butter again, reduce the heat, cover and cook for 15 minutes. Then add the peeled and pressed garlic cloves and cook for a further 5 minutes.
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4. Adding the cheese: Cut the cantal into pieces and add it to the potatoes. Leave the cheese to melt over a low heat for about 5 minutes.
5. Serving: When the cheese has melted, gently stir the truffle and season with salt and pepper. Garnish with fresh parsley.
Tips and variations
Truffade is traditionally served with a green salad and Auvergne ham.
To speed up potato cooking, you can blanch them in a deep fryer.
Saint-Nectairade is a variation on truffade. It is prepared with Saint-Nectaire cheese instead of Cantal.
We hope you’ve enjoyed this truffade recipe, and that you’ll be able to appreciate the delicious flavours of this traditional Auvergne speciality. If you stay at our Puy de Sancy pocket campsite, you’ll be able to buy this delicacy directly from the village caterer at La Tour d’Auvergne.
There’s nothing like a good dish of truffade to recharge your batteries after admiring the beauty of the scenery and perhaps even crossing paths with a marmot, which will be the subject of our next article. Bon appétit and see you soon!
Next article : the groundhog