Truffade

How to make it

This French dish is traditionally made with Cantal cheese but any hard cheese that is full of flavour will work – we use Le Gruyere AOC. Truffade is a great quick meal for supper, enjoyed with cured meats and salad leaves.

• Fry the bacon lardons and onions for around 4 minutes and put to one side
• Grease the base of a shallow baking dish or roasting tin
• Arrange a layer of onions and bacon in the base
• Top with a layer of potatoes, then a layer of grated Le Gruyere
• Arrange another layer of bacon lardons and onions
• Finish with a final layer of potatoes topped with cheese
• Season with nutmeg, salt and pepper
• Add a few dabs of butter or oil around the dish
• Bake for approx 1 hour, ten minutes, 180°C fan / 200°C
• Remove and allow to rest for 5 minutes
• Serve the Truffade with a sprinkle of chopped parsley

Other recipes

Rôti de veau Orloff is a classic French dish that works great as an alternative roast option. Filled with deliciously tangy Le Gruyere and salty bacon and served on a platter of vegetables, this looks and tastes the part.

Emmental is a medium hard cheese with a slightly sweet and nutty taste used in this Cheese and Onion Tart. It’s very simple to recreate and would be great as a main course and can be eaten either hot or cold. This tart is great when accompanied by a Beurre Blanc sauce and watercress salad.