Truffade

Truffade - recipe Languedoc-Roussillon

Serves 6. Preparation : 30 min. Cooking : 35 min.

Ingredients :
Potatoes (2kg)
Fresh cow’s milk tomme cheese (300g) or mild Cantal cheese
1 large onion
1 tbsp. of sunflower oil (1 tablespoon)
1 tbsp. of lard (1 tablespoon)
Sliced parsley (1 small bunch)
Salt and pepper

Boil the potatoes whole (unpeeled) for 30 minutes.

Meanwhile, fry the diced onion in oil until golden, then put to one side.

Cut the Aubrac tomme cheese into thin strips, and then put to one side.

Drain and peel the potatoes, cut them into strips, then fry them in the lard until golden. Add salt and pepper. Add the fried onions and then a layer of the tomme strips.

Cover, and once the cheese has fully melted (around 5 minutes), quickly stir the mixture with a spatula before serving. Once the dish is served, season with parsley.