Margarita's International Recipes


La Truffade

Potato Cake with Cheese and Bacon

Potatoes, cheese and bacon - some salt & pepper for seasoning. That's it. Those are all the ingredients of this very tasty "cake". Leave it to the french to make magic with the generic.

Truffades are generally made with tomme cheese, which of course is not available at my local supermarket. I substituted with Gruyere and it was wonderful. I also increased the amount of bacon called for, just because I love bacon.

La Truffade


  • 8 oz bacon strips, coarsely chopped
  • 2 Tbsp. vegetable oil
  • 2 lbs potatoes, thinly sliced
  • salt & pepper
  • 8 oz Gruyere cheese, diced


Fry the bacon over medium heat in a 10" frying pan for 2-3 minutes - don't let it brown. Remove with a slotted spoon and set aside. Add the potatoes to the pan. Season lightly with salt and pepper. Turn the heat to low, cover and cook for 5 minutes. Add the bacon, stir, and cook uncovered until the potatoes are soft, 25-30 minutes. Stir often.

Add the cheese, stir and taste - adjust the seasoning if necessary. Push down the potatoes, turn the heat to high, and cook until the bottom and the edges are pulling away from the sides of the pan, 3-5 minutes - pressing occasionally. Turn into a plate and serve hot.

Adapted from a recipe at Recipe Feast. PB

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