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{{#seo:
|title=Truffade a cheese recipe
|titlemode=replace
|keywords=#potatoes #cheese #truffade #grated #cheddar #butter #nutmeg #onions #lardons #baking #fry
|hashtagrev=032020
|description=This French-styled dish is traditionally made with Tomme or Cantal cheese but is equally as good made with Cheddar if you have to. A great quick meal
}}

This French-styled dish is traditionally made with Tomme or Cantal [[Cheese|cheese]] but is equally as good made with [[Cheddar]] if you have to.

A great quick meal, supper or even snack.
{{recipesummary
|TotalCalories = 643
|PortionCalories = 160
|DatePublished=31st October 2012
|Author=Chef
|Servings = Serves 4
|Difficulty = 2
|TotalTime = 1 hour 30 minutes
|PrepTime = 15 minutes
|CookTime = 1 hour 15 minutes
|Image = [[Image:Truffade recipe.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''If you like cheese...''

5/5 

...you'll love these 😎

 [[User:PSmith|Paul R Smith]] 
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</table>
{{RecipeIngredients
| [[Olive oil]] or melted [[Butter|butter]] to grease the dish
| 1 large [[Onion|onion]], peeled and sliced
| 675 g (1.5 lb) [[Baking|baking]] [[Potatoes|potatoes]]
| 150 g (5 oz) hard [[Cheese|cheese]]
| Freshly [[Grated|grated]] [[Nutmeg|nutmeg]]
| [[Sea Salt|sea salt]] and [[Freshly ground black pepper|freshly ground black pepper]]
| 225 g (8 oz) [[Diced|diced]] streaky [[Bacon|bacon]] ([[Lardons|lardons]]) - ''optional''

}}

===[[Mise en place]]===
* Preheat the [[Oven|oven]] to 180° C (350° F - gas 4)
===Method===

{{RecipeMethod
| Grease the base of a shallow [[Baking|baking]] dish or [[Roasting|roasting]] tin.
| Arrange a layer of [[Onions|onions]] in the base.
| Top with a layer of [[Potatoes|potatoes]], then a layer of [[Cheese|cheese]].
| Finish with a final layer of [[Potatoes|potatoes]] topped with [[Cheese|cheese]].
| Dress with [[Nutmeg|nutmeg]], [[Salt|salt]] and [[Pepper|pepper]] and a few dabs of [[Butter|butter]] or [[Oil|oil]].
| [[Bake]] for 1 hour and ten minutes., remove and allow to rest for 5 minutes
| If using [[Lardons|lardons]], [[Fry|fry]] them for 4 minutes first and add them in layers with the [[Potatoes|potatoes]] and [[Onions|onions]].
}}
===Serving suggestions===
Serve hot, sliced into [[Wedges|wedges]] with a [[Green salad|green salad]]
===Variations===
Squeeze a bulb or two of [[roasted garlic]] in amongst the potatoes for a really special dish!
===Chefs notes===
Good baking potatoes are: Cara, Estima, King Edwards, Marfona, Maris Piper or Vivaldi, '''very''' thinly sliced.

Examples of hard cheeses: Tomme ([[:Category:Alsace cheeses|Alsace cheeses]], [[:Category:Rhône-Alpes cheeses|Rhône-Alpes cheeses]], [[:Category:Midi-Pyrénées cheeses|Midi-Pyrénées cheeses]]), [[:Category:Auvergne cheeses|Cantal]], [[Gruyère]] or [[Cheddar]], [[Grated|grated]].
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Accompaniments]]
[[Category:Cheese recipes]]
[[Category:French recipes]]
[[Category:Potato recipes]]
[[Category:Snacks and light bites]]
[[Category:Vegetable recipes]]
[[Category:Baked or roasted]]

<code 'hashtagrev:12032020'>[[Special:Search/potatoes|#potatoes]] [[Special:Search/cheese|#cheese]] [[Special:Search/truffade|#truffade]] [[Special:Search/grated|#grated]] [[Special:Search/cheddar|#cheddar]] [[Special:Search/butter|#butter]] [[Special:Search/nutmeg|#nutmeg]] [[Special:Search/onions|#onions]] [[Special:Search/lardons|#lardons]] [[Special:Search/baking|#baking]] [[Special:Search/fry|#fry]]
</code>

Truffade - Revision history

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