Truffade with fresh Cantal cheese
Pan-fried potatoes bound with melting fresh Cantal cheese.
Active time25 min
Cooking35 min
Total1 h
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Ingredients
- 1 garlic clove
- 1200 g waxy potatoes
- 50 g raw salt pork
- 3 tbsp neutral oil
- 400 g fresh Cantal curd cheese
Preparation
Peel and rinse the potatoes, then slice them thinly and evenly. Dice the salt pork and thinly slice the cheese. Peel and chop the garlic.
1 garlic clove1200 g waxy potatoes50 g raw salt pork400 g fresh Cantal curd cheese- knife
- chopping board
- vegetable peeler
Render the salt pork with the oil in a casserole. Add the potatoes and cover. Cook over medium heat for about 30 minutes, stirring regularly, until tender and lightly browned.
3 tbsp neutral oil- lidded casserole
- spatula
Spread the cheese over the potatoes. Let it melt over very low heat for about 5 minutes. Remove from the heat, add the garlic and lift the mixture with the spatula until the cheese forms strands. Serve immediately.
- lidded casserole
- spatula
Allergens
Composition to be confirmed.
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration