- Olive oil or melted butter to grease the dish
- 1 large onion, peeled and sliced
- 225g diced streaky bacon lardons
- 675g baking potatoes, very thinly sliced
- 150g Le Gruyere AOC
- Freshly grated nutmeg
- sea salt and freshly ground black pepper
- A handful of flat leafed parsley
How to make it
This French dish is traditionally made with Cantal cheese but any hard cheese that is full of flavour will work – we use Le Gruyere AOC. Truffade is a great quick meal for supper, enjoyed with cured meats and salad leaves.
- Fry the bacon lardons and onions for around 4 minutes and put to one side
- Grease the base of a shallow baking dish or roasting tin
- Arrange a layer of onions and bacon in the base
- Top with a layer of potatoes, then a layer of grated Le Gruyere
- Arrange another layer of bacon lardons and onions
- Finish with a final layer of potatoes topped with cheese
- Season with nutmeg, salt and pepper
- Add a few dabs of butter or oil around the dish
- Bake for approx 1 hour, ten minutes, 180°C fan / 200°C
- Remove and allow to rest for 5 minutes
- Serve the Truffade with a sprinkle of chopped parsley
Rôti de veau Orloff is a classic French dish that works great as an alternative roast option. Filled with deliciously tangy Le Gruyere and salty bacon and served on a platter of vegetables, this looks and tastes the part.
Emmental is a medium hard cheese with a slightly sweet and nutty taste used in this Cheese and Onion Tart. It’s very simple to recreate and would be great as a main course and can be eaten either hot or cold. This tart is great when accompanied by a Beurre Blanc sauce and watercress salad.