Vegetarian truffade
  • Serves icon Serves 4
  • Time icon Hands-on time 50 min

Truffade is a wintry dish from Auvergne in France traditionally made with the local cantal cheese, potato and bacon. Our luxurious vegetarian truffade, made with potatoes, herbs and lashings of cheese, is a perfect comfort-food dish for cold winter days.

Or, for a similar vegetarian indulgence made with potatoes and cheese, try this fondue hasselback potato bake.

Nutrition: per serving

Calories
468kcals
Fat
30.2g fat (18.8g saturated)
Protein
18.8g protein
Carbohydrates
28.5g carbs (1.7g sugars)
Fibre
3.4g fibre
Salt
1.3g salt
Calories
468kcals
Fat
30.2g fat (18.8g saturated)
Protein
18.8g protein
Carbohydrates
28.5g carbs (1.7g sugars)
Fibre
3.4g fibre
Salt
1.3g salt

Ingredients

  • 4 medium (about 600g) floury potatoes, such as King Edward
  • 40g butter
  • 1 small shallot, finely chopped
  • 1 garlic clove, crushed
  • 1 tsp chopped fresh thyme, plus extra to garnish
  • 250g cantal cheese or mild cheddar (see Know-How), grated
  • 1 tbsp chopped fresh parsley to serve

You’ll also need

  • 22cm non-stick sauté pan (or shallow casserole) with a lid

Method

  1. Bring the whole potatoes to the boil in a large pan of salted water and cook for 8 minutes until just beginning to soften. Drain, refresh under cold water and set aside until cool enough to handle, then cut into 2cm chunks.
  2. Melt 25g of the butter in the sauté pan over a low-medium heat, then add the potatoes. Turn up the heat and cook, stirring, for 10 minutes or until the potatoes are golden.
  3. Transfer the potatoes to a large bowl and set aside. Add the remaining butter to the sauté pan and gently fry the shallot, garlic and thyme with a little salt and pepper for 5 minutes until soft. Add to the potatoes with the cheese and stir with a wooden spoon until all the ingredients are coated and sticky.
  4. Spoon the mixture back into the sauté pan, spread it over the base, then cover with a lid and cook over a low heat for 8 minutes. Uncover.
  5. Heat the grill to high. Put the pan under the grill for 6-8 minutes to allow the top to cook through and brown slightly. Cool for 5 minutes, then scatter with parsley and thyme. Serve with the stew.

delicious. tips

  1. Our veggie version of this classic French dish omits the bacon, but you can add some, chopped, in step 2, if you like.

  2. True cantal isn’t vegetarian – for a veggie-friendly alternative, mild cheddar has a similar taste.

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