Truffade (auvergnat cheese & potato cake)
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Truffade (auvergnat cheese & potato cake)
  Cheese    Potato    Side dish    Vegetables    French    Cakes  
Last updated 6/12/2012 12:57:35 AM. Recipe ID 20178. Report a problem with this recipe.
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      Title: Truffade (auvergnat cheese & potato cake)
 Categories: Side dish, Vegetables, Cheese/eggs, French
      Yield: 4 Servings
    150 g  Slab bacon; cut in lardons
      1 kg Potatoes
     30 g  Lard or oil
           Salt & pepper
    250 g  Cheese *
     10    Inch diameter Frying pan
  NB *  the cheese used for this should be a semi-fresh cheese called
  "Tome Blanche" or "Tome Fraiche." It is the paste which would make a
  firm cheddar-like cheese if it were matured further. A very young
  cheddar could be used as a substitute, or in the UK, a young
  Wensleydale. It is somewhat rubbery and very mild in flavour. It
  should be cut into thin strips or diced. Gruyere could be used as a
  substitute (but is stronger).
    If the bacon is very salty, blanch it. Thinly slice the peeled
  potatoes. Heat the bacon in the frying pan until the fat runs, but do
  not brown it. Remove, add the lard to the frying pan and melt. Add
  the potatoes, sprinkle them lightly with salt and pepper, cover and
  cook over low heat for 5 minutes. Return the bacon to the pan and
  continue to cook uncovered over a low fire, tossing or stirring
  often, for 25 minutes or until tender. Don't worry if some of the
  potatoes are crushed; this will help hold the mixture in a cake. Stir
  in the cheese and taste for seasoning, correcting if needed.
    Turn the fire to high and let the mixture cook without stirring to
  brown the bottom. Press on it occasionally to hold it together. When
  the potato cake is brown, run a knife round the edge of the pan and
  turn the cake out on to a platter, serve hot.
    Recipe "French Regional Cookery" Ann Willan
    MMed IMH c/o Georges' Home BBS 2:323/4.4

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Recipe ID 20178 (Apr 03, 2005)

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