Truffade (Skillet-Cooked Potatoes and Cheese)

Ingredients

• 2 lb new red or other waxy potatoes
• 0.25 cup vegetable oil
• 3 slices smoked bacon (Cut into ½-inch pieces.)
• kosher salt (To taste.)
• freshly ground black pepper (To taste.)
• 8 oz Cantal or Gruyère cheese (Grated.)
• 8 oz farmer cheese
• 1 clove garlic (Finely chopped.)
• 2 tbsp chives (Finely chopped.)

Steps

1. 1

   Fill a medium bowl with cold water. Using a mandoline or sharp knife, cut the potatoes into 1/16-inch-thick slices and transfer them to the bowl. Set aside.

2. 2

   Place a large cast-iron or nonstick skillet over medium heat and add the vegetable oil.

3. 3

   When the oil is hot and shimmering, add the bacon and cook, stirring, until its fat is rendered, about 6 minutes.

4. 4

   Drain the potatoes and add them to the skillet. Season to taste with kosher salt and freshly ground black pepper.

5. 5

   Cover the skillet and cook the potatoes, stirring occasionally with a wooden spoon and crushing them into small chunks, until tender, 20–25 minutes.

6. 6

   Stir in the grated Cantal or Gruyère, farmer cheese, and chopped garlic.

7. 7

   Turn the heat to medium-low, cover, and cook, stirring occasionally and scraping the bottom of the skillet, until the cheese is melted and the potatoes are mashed, about 5 minutes. Season to taste with salt and stir vigorously to combine.

8. 8

   Sprinkle the truffade with the chopped chives and season to taste with freshly ground black pepper.

Notes

The recipe describes this as a rich Auvergnat specialty and suggests serving it as a side dish for steak. The source does not specify a separate resting time or storage instructions.

Nutrition per serving

• side dish
• French
• vegetarian-adaptable
• one-pan
• skillet
• cheesy
• bacon
• comfort food