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Vegetarian truffade

Name: Vegetarian truffade
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: Serves 4
Cuisine: French recipes
Ingredients: 4 medium (about 600g) floury potatoes, such as King Edward; 40g butter; 1 small shallot, finely chopped; 1 garlic clove, crushed; 1 tsp chopped fresh thyme, plus extra to garnish; 250g cantal cheese or mild cheddar (see Know-How), grated; 1 tbsp chopped fresh parsley to serve; You’ll also need; 22cm non-stick sauté pan (or shallow casserole) with a lid

By: Louise Pickford

Published: 11 Jan 21
Updated: 18 Mar 24

Truffade is a wintry dish from Auvergne in France traditionally made with the local cantal cheese, potato and bacon. Our luxurious vegetarian truffade, made with potatoes, herbs and lashings of cheese, is a perfect comfort-food dish for cold winter days.

Or, for a similar vegetarian indulgence made with potatoes and cheese, try this fondue hasselback potato bake.

Easy
January 2021

Test kitchen approved

Serves 4
Hands-on time 50 min

Or, for a similar vegetarian indulgence made with potatoes and cheese, try this fondue hasselback potato bake.

Vegetarian recipes

Nutrition: per serving

Calories: 468kcals
Fat: 30.2g fat (18.8g saturated)
Protein: 18.8g protein
Carbohydrates: 28.5g carbs (1.7g sugars)
Fibre: 3.4g fibre
Salt: 1.3g salt

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Ingredients

4 medium (about 600g) floury potatoes, such as King Edward
40g butter
1 small shallot, finely chopped
1 garlic clove, crushed
1 tsp chopped fresh thyme, plus extra to garnish
250g cantal cheese or mild cheddar (see Know-How), grated
1 tbsp chopped fresh parsley to serve

You’ll also need

22cm non-stick sauté pan (or shallow casserole) with a lid

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Method

Bring the whole potatoes to the boil in a large pan of salted water and cook for 8 minutes until just beginning to soften. Drain, refresh under cold water and set aside until cool enough to handle, then cut into 2cm chunks.
Melt 25g of the butter in the sauté pan over a low-medium heat, then add the potatoes. Turn up the heat and cook, stirring, for 10 minutes or until the potatoes are golden.
Transfer the potatoes to a large bowl and set aside. Add the remaining butter to the sauté pan and gently fry the shallot, garlic and thyme with a little salt and pepper for 5 minutes until soft. Add to the potatoes with the cheese and stir with a wooden spoon until all the ingredients are coated and sticky.

Spoon the mixture back into the sauté pan, spread it over the base, then cover with a lid and cook over a low heat for 8 minutes. Uncover.
Heat the grill to high. Put the pan under the grill for 6-8 minutes to allow the top to cook through and brown slightly. Cool for 5 minutes, then scatter with parsley and thyme.

Recipe from January 2021 Issue

Nutrition

Nutrition: per serving

Calories: 468kcals
Fat: 30.2g fat (18.8g saturated)
Protein: 18.8g protein
Carbohydrates: 28.5g carbs (1.7g sugars)
Fibre: 3.4g fibre
Salt: 1.3g salt

delicious. tips

Our veggie version of this classic French dish omits the bacon, but you can add some, chopped, in step 2, if you like.
True cantal isn’t vegetarian – for a veggie-friendly alternative, mild cheddar has a similar taste.