Entrees > Side Dishes > France > Truffade >
Truffade
Potato Goose Pancake
1/4 LB bacon, chopped
2 TBS duck fat or lard
2 LBS potatoes, peeled & thinly sliced
Salt & black pepper to taste
1 C Gruyere or Cantal cheese, diced
In a large skillet over medium-high heat, fry bacon until it has just cooked through but not crispy. Transfer bacon to a plate lined with paper towels. Melt the duck fat or lard in the skillet over medium heat; add sliced potatoes and season with salt and black pepper to taste. Cover and cook over low heat for about six minutes. Add cooked bacon to the potatoes and continue cooking over low heat, stirring frequently, for another twenty minutes or until potatoes begin to turn golden brown. Add diced cheese to potato and bacon mixture; press down firmly on ingredients with the back of a heavy spatula to form a dense cake. Cook potato cake over medium-high heat, uncovered, for about four minutes or until brown around the edges. Remove skillet from the heat; run a knife around the edges and invert potato cake onto a serving plate.
Suggestion: Serve as a side dish or entrée with a green salad.
Note: Truffade is typically associated with the Auvergne region in France.
*Truffade image (C) Slastic (2010). Image released into the public domain by author and copyright holder.
Related Link:
Food Fare Culinary Collection: French Nourriture
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