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
  • Add 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
  • Remove and allow to rest for 5 minutes
  • Serve with a sprinkle of chopped parsley
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