Truffade is a rural dish traditionally associated with Auvergne in

France France, officially the French Republic, is a country located primarily in Western Europe. Overseas France, Its overseas regions and territories include French Guiana in South America, Saint Pierre and Miquelon in the Atlantic Ocean#North Atlan ...

. It is a sort of thick

pancake A pancake, also known as a hotcake, griddlecake, or flapjack, is a flat type of batter bread like cake, often thin and round, prepared from a starch-based Batter (cooking), batter that may contain eggs, milk, and butter, and then cooked on a ...

made with thinly sliced

potato The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant ''Solanum tuberosum'', a perennial in the nightshade famil ...

es that are slowly cooked in

goose A goose (: geese) is a bird of any of several waterfowl species in the family Anatidae. This group comprises the genera '' Anser'' (grey geese and white geese) and '' Branta'' (black geese). Some members of the Tadorninae subfamily (e.g., Egy ...

fat until tender, then mixed with thin strips of tome fraîche (which is very different from actual

tomme cheese Tomme (), occasionally spelled Tome, is a class of cheeses produced mainly in the French Alps and in Switzerland.Joel Robuchon et al., ''Larousse Gastronomique'' (New York, New York: Clarkson Potter, 2001), page 1220. It can be made from cow ...

: the recipe will fail if tomme cheese is used, since that melts in a very different way). This mixture is stirred until it sticks together in a sort of thick pastry, which is sometimes decorated with fresh parsley and may be served with a simple green salad. Sometimes the truffade is flipped over to brown the other side, or lardons are added to it.

References

* French cuisine Potato dishes {{france-cuisine-stub

See also

References