28 February 2019 — Dinner, Lunch



  • 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

Other recipes

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.

2 thoughts on “Truffade

  1. Thanks for this – but I don’t see an oven temperature. Should make a change from tartiflette!

    1. Sorry there’s no temperature but you’ll be fine at 200c or 180c fan

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