Skillet-Cooked Potatoes and Cheese Recipe #379631
This rich Auvergnat specialty, Truffade, a cross between mashed potatoes and scalloped potatoes, is the perfect side dish for a steak. This recipe was first published in Saveur Magazine in Issue #115 When we made it, we added crushed red pepper flakes (for those who were able to eat it), used butter (1 3/4 oz) instead of oil, half an onion (chopped real fine) & 4 cloves of garlic and a mixture of herbs - whatever you fancy or have available!!!
by Manami
1 hour | 30 min prep
SERVES 6
- 2 lbs red potatoes or other waxy potatoes
- 1/4 cup canola oil
- 3 slices smoked bacon, cut into 1/2-inch slices
- kosher salt
- fresh ground black pepper
- 8 ounces grated cantal cheese or gruyere cheese
- 8 ounces farmers' cheese (such as Friendship brand)
- 1 garlic clove, minced
- 2 tablespoons finely chopped chives
- Using a mandoline, cut potatoes into 1/16"-thick slices. (or slice them the thickness of a nickel).
- Place potatoes in a bowl of cold water; set aside.
- Heat oil in a 12" cast-iron or nonstick skillet over medium heat.
- Add bacon and cook, stirring, until its fat has rendered, about 6 minutes.
- Drain potatoes in a colander; add to the skillet; season with salt and black pepper to taste.
- Cover the skillet and cook, stirring occasionally and crushing potatoes into small chunks with a wooden spoon, until potatoes are tender, 20–25 minutes.
- Add cheeses, and garlic to skillet; stir to combine.
- Reduce heat to medium-low; cover.
- Cook, scraping bottom of skillet with a wooden spoon, until cheese is melted and the potatoes are mashed, about 5 minutes.
- Stir vigorously and season with salt to taste.
- Sprinkle with chives and pepper to taste.
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5 stars