French cuisine · Vegetable Dishes

Truffade Auvergnate

Potato slices fried golden brown in the pan and melted with young Tomme cheese into a stringy cake.

Ingredients · for 4 servings

• 1 kg waxy potatoes
• 400 g young Tomme cheese or mozzarella
• 2 garlic cloves
• 60 g butter
• 2 tbsp olive oil
• 1 sprig thyme
• Salt, pepper

Instructions

1. Peel the potatoes and cut into 3-4 mm thin slices, rinse briefly in cold water and pat very thoroughly dry so they brown later instead of steaming.
2. Heat the butter and olive oil in a large heavy pan, layer in the potato slices and cook covered over medium heat for 15 min, turning gently twice.
3. Remove the lid, add the finely chopped garlic and the picked thyme leaves and fry uncovered for another 8-10 min until the slices are golden brown and crisp at the edges.
4. Season generously with salt and pepper, then roughly mash the potatoes with the spatula so a cohesive mass forms.
5. Cut the Tomme into thin strips, spread evenly on top and melt covered over low heat for 4-5 min until the cheese pulls long strings when lifted.
6. Shape the truffade into a round cake with the spatula, flip it once onto a plate and serve immediately straight from the center.