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| Place of origin | France |
|---|---|
| Region or state | Auvergne |
| Main ingredients | Tomme fraîche,potatoes, goose fat |
Truffade is a rural dish traditionally associated withAuvergne inFrance. It is a thickpancake made with thinly slicedpotatoes that are slowly cooked ingoose fat until tender, then mixed with thin strips oftomme fraîche (which is different from actualtomme cheese, which melts differently and will cause the recipe to fail). This mixture is stirred until it sticks together in a thick pastry, which is sometimes decorated with fresh parsley and may be served with a simple green salad.
Sometimes the truffade is flipped over to brown the other side, orlardons are added to it.
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