Truffade: potatoes under a blanket of cheese
The regional background is supported by the sources below. This is our own adaptation for home cooking; quantities and times are editorial guidelines, not the results of a documented kitchen test.
Truffade belongs to the cooking of Auvergne. The Sancy tourist office describes a version with potatoes, fresh tome and garlic. We have developed it into a home recipe for four generous portions. Fresh tome for truffade is an unripened cheese; a piece of mature Cantal will not give the same result. Ask a specialist cheesemonger for it.
- Office de Tourisme du Sancy — Recette : la truffade
- Voedingscentrum — 5x veilig met kliekjes
- Producent Paul Dischamp — Tome fraîche
Source checks: 28–29 September 2026
Our own editorial adaptation for home cooking; not kitchen-tested. Quantities and timings are guides; also check the signs of doneness described.
No numerical score: source coverage and limitations are listed below.
Image credits
Our own AI-generated illustration; not a photograph of food prepared by the editorial team.
- Truffade in a dark pan: cooked potato slices bound together with pale melted cheese.
- A wooden spatula lifting a portion of truffade, with short strands of fresh tome.