Gluten-Free Truffade
Indulge in the rustic charm of a classic French dish with a twist—our Gluten-Free Truffade. This comforting recipe highlights thinly sliced waxy potatoes, perfectly pan-fried to golden perfection, layered with rich, gooey Cantal cheese (or Gruyère as a delectable substitute) and infused with the aromatic warmth of minced garlic. The dish is finished with a sprinkle of fresh parsley for a burst of vibrant flavor and color. Ideal for those seeking a gluten-free option, this truffade is easy to prepare in just 40 minutes and serves as a stunning centerpiece for cozy family dinners or gatherings. With its irresistible combination of crispy potatoes and melted cheese, it’s a guaranteed crowd-pleaser, perfect for pairing with a simple salad or roasted vegetables. Whether you’re revisiting this French classic or trying it for the first time, this recipe promises indulgence in every bite.
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Recipe Information
Ingredients
- 800 grams Waxy potatoes (Yukon Gold or similar)
- 30 grams Unsalted butter
- 2 tablespoons Olive oil
- 2 cloves Garlic (finely minced)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 250 grams Cantal cheese (or substitute with Gruyère or a mild cheddar if unavailable)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Peel the potatoes and slice them into thin, uniform rounds (approximately 3-4 mm thick). Rinse the slices in cold water to remove excess starch, then pat them dry with a kitchen towel.
Grate the Cantal cheese and set aside in a bowl.
In a large non-stick or cast-iron skillet, heat the olive oil and butter over medium heat until the butter melts and begins to foam.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant. Be careful not to let it burn.
Add the potato slices in an even layer. Season with salt and freshly ground black pepper. Cook the potatoes over medium heat for about 10 minutes, stirring occasionally, until they are golden and starting to soften.
Once the potatoes are lightly golden, reduce the heat to low and flatten them gently with a spatula to create a semi-layered effect.
Sprinkle the grated Cantal cheese evenly over the potatoes. Cover the skillet with a lid and allow the cheese to melt for about 5-8 minutes, creating a gooey, cheesy layer.
Using a spatula, gently fold or flip portions of the potato and cheese mixture to ensure it melds together. Continue cooking for another 5 minutes until the potatoes are tender and the cheese is fully melted and bubbly.
Transfer the truffade to a serving dish, sprinkle with freshly chopped parsley, and serve immediately while hot and gooey.
Nutrition Facts
Calories |
2107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.2 g | 176% | |
| Saturated Fat | 71.8 g | 359% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 316 mg | 105% | |
| Sodium | 4165 mg | 181% | |
| Total Carbohydrate | 147.2 g | 54% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 7.8 g | ||
| Protein | 79.3 g | 159% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 1853 mg | 143% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 3742 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
