Truffade from Auvergne

Ingredients for 6 people :

  • 1 Kg (2 pounds) potatoes
  • 500 g (1 pound) Tomme ( cow Tomme )
  • 50 g ( 2 oz) butter
  • 3 pinches of salt and freshly ground pepper.

Slice the potatoes to the thickness of a pound coin. Wash and dry.

Melt the butter in a deep pan and add the sliced potatoes to the frying pan, breaking them up gently with a wooden spoon. Let cook until golden brown and tender.

Add the Tomme and cook for about 10 more minutes covering the pan but stirring the mixture together regularly until the Tomme has wrapped up or coat the potatoes. Season generously with salt and pepper.

Serve immediately with a big green salad ! bon Appétit …

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