truffade

Similar to aligot, this is a dish from the Cantal, and although it sounds as if it should have truffles in it, it doesn’t; truffe was the name the old Auvergnats gave to potatoes when they first met them because they resembled truffles.

The classic recipe is made with floury potatoes, sliced and sautéed until brown, before adding massive quantities of tome fraîche and stirring and stirring until it’s all melted, and stringy. It should be served bubbling hot, ideally with slices of Auvergnat ham and a green salad.