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Truffade: Difference between revisions
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| [[Olive oil]] or melted [[Butter|butter]] to grease the dish | | [[Olive oil]] or melted [[Butter|butter]] to grease the dish | ||
| 1 large [[Onion|onion]], peeled and sliced | | 1 large [[Onion|onion]], peeled and sliced | ||
| 675 g (1.5 lb) [[Baking|baking]] [[Potatoes|potatoes]] | | 675 g (1.5 lb) [[Baking|baking]] [[Potatoes|potatoes]] | ||
| 150 g (5 oz) hard [[Cheese|cheese]] | | 150 g (5 oz) hard [[Cheese|cheese]] | ||
| Freshly [[Grated|grated]] [[Nutmeg|nutmeg]] | | Freshly [[Grated|grated]] [[Nutmeg|nutmeg]] | ||
| [[Sea Salt|sea salt]] and [[Freshly ground black pepper|freshly ground black pepper]] | | [[Sea Salt|sea salt]] and [[Freshly ground black pepper|freshly ground black pepper]] | ||
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===Variations=== | ===Variations=== | ||
Squeeze a bulb or two of [[roasted garlic]] in amongst the potatoes for a really special dish! | 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}} | {{RecipeLine}} | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||