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Truffade Auvergnate: a rustic cheese and potato dish from Boom Bike Bourree, whose tunes come mainly from the same mountaineous central area of France. It’s easy to make, very tasty & works equally well alongside a barbeque or on a buffet table.
What to buy
For 4 people….
2 lbs (1kg) potatoes
300 g cheese – traditionally in the Auvergne region of France this would be tomme fraîche, a young, local cheese but in the UK you can substitute a mix of 150g mozzarella and 150g creamy lancashire
1 small-medium sized onion
4 fat cloves of garlic, and/or wild garlic from your local wood!
Some flat-leaved parsley
Seasoning to taste
What to do
Peel and slice the potatoes about 3-5 mm thick. Parboil them in salted water for about 6 mins, you want them to soften a bit but not fall apart.
Grate the cheese if not bought grated (pre-grated mozzarella is OK for this dish), chop the onion and crush or finely chop the garlic.
Melt the butter in a large frying pan (capable of holding all the ingredients) add the onion, fry for 5 mins, then add the garlic and fry for a few minutes more. You should then have something like the following:
Add the potatoes and cheese to the pan. Fry gently stirring occasionally to mix the onions, garlic, and cheese together. Season with salt and pepper to taste and add some parsley, As the cheese starts to form a golden crispy crust on the bottom pan, stir this into the bulk of the dish (this is the best bit!). Just don’t let it burn. You can serve it once the cheese is fully melted or you can put it under the grill or in a hot oven for a few minutes to brown the top.
If you aren’t vegetarian, this would traditionally be served with cured meats (charcuterie) so you could serve with your favourite ham, but it goes supremely well with cooked sausages of all kinds, or to incorporate a hip-hop influence serve it with a burger!
Suggested drink – a robust red wine but to be honest, whatever you fancy is fine by us.