Truffade (V)
This French-styled dish is traditionally made with Tomme or Cantal cheese but is equally as good made with Cheddar if you have to.
A great quick meal, supper or even snack.
Truffade (V) | |
---|---|
Servings: | Serves 4 |
Calories per serving: | 160 |
Ready in: | 1 hour 30 minutes |
Prep. time: | 15 minutes |
Cook time: | 1 hour 15 minutes |
Difficulty: | |
Recipe author: | Chef |
First published: | 31st October 2012 |
Best recipe reviewLovely with Cara potatoes 5/5 Great spuds, great recipe |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- Olive oil or melted butter to grease the dish
- 1 large onion, peeled and sliced
- 675 g (1.5 lb) baking potatoes very thinly sliced.
- 150 g (5 oz) hard cheese, grated.
- Freshly grated nutmeg
- sea salt and freshly ground black pepper
Mise en place
- Preheat the oven to 180° C (350° F - gas 4)
Method
- Grease the base of a shallow baking dish or roasting tin.
- Arrange a layer of onions in the base.
- Top with a layer of potatoes, then a layer of cheese.
- Finish with a final layer of potatoes topped with cheese.
- Dress with nutmeg, salt and pepper and a few dabs of butter or oil.
- Bake for 1 hour and ten minutes., remove and allow to rest for 5 minutes
- If using lardons, fry them for 4 minutes first and add them in layers with the potatoes and onions.
Serving suggestions
Serve hot, sliced into wedges with a green salad
Variations
Squeeze a bulb or two of roasted garlic in amongst the potatoes for a really special dish!
Chef's notes
Good baking potatoes are: Cara, Estima, King Edwards, Marfona, Maris Piper or Vivaldi
Examples of good hard cheeses are: Tomme (Alsace cheeses, Rhône-Alpes cheeses, Midi-Pyrénées cheeses), Cantal, Gruyère or Cheddar
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