• Prep: 10 mins
  • Cook: 35 mins
  • Servings: 4

Tuffade (Potato & Cheese Pancake)

An exclusive recipe, created for Nanna Tate by Great British Chefs Kitchen.

Truffade is a rural dish from the historical Auvergne region in central France – a thick pancake made from sliced potatoes cooked in goose fat. Tome fraîche cheese (hard-pressed curd cheese from the region) is stirred through and the dish is then grilled until golden.

Start cooking

Ingredients

  • 200g smoked bacon lardons
  • 60g goose fat
  • 20g unsalted butter
  • 3 garlic cloves, finely sliced
  • 1kg Nanna Tate Baby Potatoes, peeled and sliced into thick coins, patted dry with kitchen paper
  • 250g tome fraîche cheese, (you can use Cantal cheese or a combination of Comté and mozzarella as an alternative), finely chopped
  • 1/4 bunch of flat-leaf parsley, finely chopped, to serve

Let’s get cooking!

  • Step 1 of 4

    RENDER THE BACON

    Place the bacon in a medium heavy-based ovenproof frying pan over a medium heat. Cook for 7 minutes, until the fat has rendered and the bacon is golden and crisp, stirring occasionally. Remove the bacon with a slotted spoon and set aside, leaving the rendered bacon fat in the pan.

  • Step 2 of 4

    ADD THE POTATOES

    Melt the goose fat and butter in the pan with the bacon fat, then add the potatoes, season generously with salt and toss well to coat in the fat. Reduce the heat to low and cook for 15-20 minutes, until the potatoes are tender and beginning to colour, stirring regularly.

    Return the bacon to the pan, along with the garlic, and cook for a further 2-3 minutes.

  • Step 3 of 4

    ADD THE CHEESE

    Add two-thirds of the cheese to the pan and stir and toss it through the potatoes until the cheese has melted and is becoming stretchy, binding the potatoes together into a cohesive mixture.

     

  • Step 4 of 4

    GRILL & FINISH

    Preheat the grill to hot.

    Drain any excess fat from the pan, then spread the mixture into an even layer and scatter over the remaining cheese.

    Place under a hot grill for 5 minutes, or until the cheese is melted and golden. Finish with black pepper and the chopped parsley.

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