Truffade: Difference between revisions
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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. | |||
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|TotalCalories = 643 | |TotalCalories = 643 | ||
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|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = 1 hour 15 minutes | |CookTime = 1 hour 15 minutes | ||
|Image = [[Image:Truffade recipe.jpg|alt=Electus]] | |Image = [[Image:Truffade recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7"> | |||
<span class="review"> | |||
<span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">If you like cheese...</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | |||
<span class="reviewDesc">...you'll love these 😎</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
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{{RecipeIngredients | {{RecipeIngredients | ||
| [[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]]. | |||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
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[[Category:Baked or roasted]] | [[Category:Baked or roasted]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><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]] | ||
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Latest revision as of 11:33, 26 May 2024
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, supper or even snack.
| Truffade | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 160 |
| Ready in: | 1 hour 30 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 1 hour 15 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 31st October 2012 |
|
Best recipe reviewIf you like cheese... 5/5 ...you'll love these 😎 |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- Olive oil or melted butter to grease the dish
- 1 large onion, peeled and sliced
- 675 g (1.5 lb) baking potatoes
- 150 g (5 oz) hard cheese
- Freshly grated nutmeg
- sea salt and freshly ground black pepper
- 225 g (8 oz) diced streaky bacon (lardons) - optional
Mise en place
- Preheat the oven to 180° C (350° F - gas 4)
Method
- Grease the base of a shallow baking dish or roasting tin.
- Arrange a layer of onions in the base.
- Top with a layer of potatoes, then a layer of cheese.
- Finish with a final layer of potatoes topped with cheese.
- Dress with nutmeg, salt and pepper and a few dabs of butter or oil.
- Bake for 1 hour and ten minutes., remove and allow to rest for 5 minutes
- If using lardons, fry them for 4 minutes first and add them in layers with the potatoes and onions.
Serving suggestions
Serve hot, sliced into wedges with a 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 (Alsace cheeses, Rhône-Alpes cheeses, Midi-Pyrénées cheeses), Cantal, Gruyère or Cheddar, grated.
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