No truffle in this truffade, but it’s a little gem in itself: a marvelous potato, bacon, and cheese cake, eaten in Auvergne, in the southern center of France. Serve with a simple green salad.
Hands-on: 35 minutesTotal: 35 minutes
- 2 pound potatoes, peeled and diced
- 8 thick slices bacon cut into ½" matchsticks
- 1 tsp. salt
- 1 tsp. ground black pepper
- 1 lb. young Cantal cheese (or a very young Cheddar), diced
- 1 garlic clove, peeled and minced
- 1 Tbsp. fresh parsley
- Rinse potatoes under water and dry them well in a clean cotton cloth.
- Heat a large nonstick skillet over medium-low heat. Put the bacon slices in the skillet, and cook them slowly, stirring often, about 3 minutes. When done, remove the bacon from the pan, but leave the fat. Add the potato to the skillet. Increase the heat to medium-high and stir often. Cook for around 7 minutes, until golden. Season with salt and pepper.
- Pour in a large bowl, mash the potatoes with a fork, then add the bacon sticks. Add the cheese cubes and stir constantly with a wooden spoon until it sticks together. Pour it back in the skillet, spreading it out with the wooden spoon. Cover and reduce the heat to low. Simmer for 5 minutes, then add the garlic and the parsley on top. Put the cover back on for 2 minutes, then raise the heat to medium-high and take off the cover. Remove the skillet from the heat when edges are golden, about 3 minutes.
- Flip onto plate and serve.