Auvergne Truffade! This dish that makes taste buds sing and pans dance. Here’s how to concoct this Auvergne masterpiece with a hint of mischief.
Ingredients:
1 kg of potatoes: Choose firm ones, like your determination to succeed with this dish.
400 g of fresh Auvergne tome cheese: The melting heart of our story.
2 cloves of garlic: To ward off vampires and bad vibes.
100 g of lardons: Because everything is better with bacon.
Salt and pepper: The Fred Astaire and Ginger Rogers of your kitchen.
A bit of parsley: For a touch of greenery, and to pretend it’s healthy.
Instructions:
Preliminaries: Peel the potatoes and slice them into rounds, not too thin to avoid an identity crisis during cooking.
Thrill guaranteed: Fry the lardons in a large pan until crispy. Add minced garlic to make it sizzle in the pan.
Action!: Put the potatoes in, dance with them in the pan until they are golden and almost cooked. Patience and courage, art takes time.
The great love: Cover the potatoes with slices of fresh tome cheese. Let it melt gently, like your heart during a sunset in Auvergne.
Flamboyant finale: When everything is well melted and sticky, stir vigorously to mix the melted cheese with the potatoes. Serve hot, with a sprinkle of parsley to make it look pretty.
