The name truffade comes from trufa or trufla, meaning potato in the Occitan patois of Auvergne. This traditional dish is prepared with Cantal cheese and potatoes. The herdsmen might eat it with sausages or slabs of boiled bacon. Other variations come with lardons or minced garlic.
Smashed Potatoes with Cheese and Lardons is a delightful and indulgent dish that combines the creamy goodness of potatoes, the savory flavor of lardons (bacon cubes), and the rich melt-in-your-mouth goodness of cheese. This dish is a perfect accompaniment to a main course or can even stand alone as a comforting and satisfying meal.
The dish begins with boiled potatoes that are then smashed or lightly mashed to create a rustic texture. The addition of crispy lardons adds a delicious smoky and salty element, while the melted cheese creates a gooey and flavorful topping. The combination of these ingredients results in a dish that is both hearty and incredibly flavorful.
Serves: 6
INGREDIENTS:
- 3 tablespoon olive oil
- 1/4 pound slab bacon, cubed
- 2 pounds potatoes, peeled and sliced
- 1 1/2 cups soft white cheese such as farmer’s cheese
- 1/3 cup crème fraiche
- 3 garlic cloves, finely chopped
- 1/2 cup parsley, finely chopped
- Pepper and a little salt
INSTRUCTIONS:
- In a skillet, heat oil, sauté bacon and potatoes, cover and cook 15–20 minutes, stirring occasionally, until golden and crisp.
- Add cheese, crumbled. Toss and let melt. Add crème fraiche, garlic, and parsley. Check seasoning. When the whole mass comes together, the truf ade is ready. Serve.
Whether you’re looking for a side dish to complement your dinner or simply craving a comforting and indulgent treat, Smashed Potatoes with Cheese and Lardons is sure to please your taste buds. Its simple yet robust flavors make it a favorite among both cheese and potato lovers alike.
SERVING:
To serve Smashed Potatoes with Cheese and Lardons, follow these steps:
- Transfer the smashed potatoes to a serving dish or individual plates, creating a generous mound in the center.
- Sprinkle the crispy lardons evenly over the smashed potatoes, allowing them to nestle into the nooks and crannies.
- Drizzle any remaining drippings from the lardons over the potatoes for extra flavor.
- Finally, generously sprinkle shredded or grated cheese of your choice over the top of the dish. Cheddar, Gruyère, or Parmesan work particularly well.
- Optionally, you can place the serving dish or individual plates under a broiler for a few minutes to melt and slightly brown the cheese. Keep a close eye on it to prevent burning.
NOTE:
- There are several variations of truf ade I chose one I prefer. Truf ade accompanies a well marbled Salers steak perfectly, but is fully satisfying served by itself.
So, gather your ingredients, roll up your sleeves, and get ready to enjoy this delicious and satisfying dish that brings together the best of potatoes, cheese, and lardons.
