Sources and image credits — Truffade: potatoes under a blanket of cheese
Image credits
Image credits 1
Our own AI-generated image.
Image credits 2
Our own AI-generated image.
Home › Recipes › Auvergne
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.
Image credits
Our own AI-generated illustration accompanying the recipe.
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.