Truffade

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the dish:

Duck fat or lard: 100g/3½oz
Jersey Royal potatoes (scrubbed well and thinly sliced): 500g/1lb 2oz
Tomme fraîche (diced): 300g/10½oz
Garlic cloves (crushed): 4
Salt and freshly ground black pepper: To taste

To serve:

Green salad
Charcuterie
Cornichons: 50g/1¾oz

Tomme Fraîche Alternatives:

Gruyère: Switzerland’s famous cheese provides a similar melting texture to tomme fraîche but with more flavour

Cornichons Alternatives:

Dill Gherkins: These have a similar texture and flavour to cornichons and can be used in most recipes
Capers: Small flower buds with a sour and salty taste, capers make a suitable replacement for cornichons

Method

1. Preheat the oven to 220C/200C Fan/Gas 7.
2. Mix the duck fat, potatoes and garlic together in a bowl. Season with salt and pepper
3. Place a circle of greaseproof paper in a medium frying pan and then add the potato mix in a flat layer. Cook for 5 minutes, then place in the oven for 5–10 minutes, until the potatoes are golden.
4. Remove from the oven and top with the cheese then return to the oven for 5 minutes.
5. Serve whole with a green salad, some charcuterie and cornichons on the side.