Truffade - Potatoes with Bacon and Tomme Cheese Recipe
Truffade - Potatoes with Bacon and Tomme Cheese
Flavors of the Auvergne
Total time: 15 to 30 minutes

Cooking time: About 30 minutes

Difficulty: Easy
Chef's Note

This specialty of France's Auvergne is simple and easy to make.

In the Dauphiné region, 150 g (5 oz.) sliced fresh tomatoes are added 5 minutes before serving, instead of the cheese.

For 4 servings

- 500 g (18 oz.) firm potatoes
- 150 g (5 oz.) Tomme de Savoie
- 200 g (7 oz.) bacon
- 1 tbsp. oil
  1. Peel and slice the potatoes, not too thickly.
  2. Cook the bacon bits with the oil in a skillet.
  3. Add the potatoes, cover and cook gently.
  4. Check and press down from time to time.
  5. Add the diced Tomme; stir until the cheese is melted and stringy.
  6. Press down again with a fork; cover and let the bottom brown.
  7. Turn out onto a plate like a potato pancake.
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