Crafted with layers of seasoned potatoes and sliced cheeses, Michel Roux's Truffade recipe makes a wonderfully inviting dish. Taken from the show Roux Down the River.
Ingredients
Method
- Wash and peel the potatoes, then cut them into thin slices about 3-4mm. Add the lard and the lardons (if using) to a cast iron casserole and cook until the lard has melted. Add the potatoes and season with salt and pepper to taste. Cook for 30 minutes, covered, stirring from time to time until browned. Meanwhile, slice the cheese and mince the garlic.
- Set the heat to low, then arrange the cheese on top of the potatoes. Cook like that for a few minutes until the cheese melts. You can cover the casserole to speed up the melting.
- Add the garlic, then take off the heat and stir the ingredients, turning them over. Using a spatula, detach the potatoes and the cheese from the edge of the casserole, then shake the pan back and forth to make sure the entire mass is detached from the casserole’s bottom. Once detached, flip it as you would a pancake, then cook for a minute or two over low heat. If you are fearful, place another pan or a casserole on top of the one with the truffade and flip it, so the truffade ends up bottom side up in the other pan or casserole.
- Serve immediately, preferably with cold cuts and a green salad.
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