Nut-Free Truffade
Indulge in the comforting flavors of a traditional French dish with this Nut-Free Truffade recipe, perfect for those seeking allergy-friendly indulgence. Featuring tender, thinly sliced Yukon Gold potatoes and creamy melted Cantal cheese (or substitute with Gruyère or sharp cheddar), this skillet masterpiece is elevated by aromatic garlic and a buttery golden crust. With just 15 minutes of prep time, this rustic Auvergne-inspired dish is cooked to perfection in under an hour, making it a delicious choice for family dinners or casual entertaining. Garnished with fresh parsley, this warm and hearty potato dish pairs beautifully with a crisp side salad or slices of crusty bread. Try this easy take on French comfort food and elevate your weeknight meals!
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Recipe Information
Ingredients
- 1000 g waxy potatoes (Yukon Gold or similar)
- 30 g unsalted butter
- 2 garlic cloves
- 1 tsp salt
- 0.5 tsp black pepper
- 300 g Cantal cheese (or substitute with Gruyère or sharp cheddar)
- 10 g fresh parsley (optional, for garnish)
Instructions
Peel and thinly slice the potatoes into uniform 3-4 mm slices using a knife or mandoline.
Grate the Cantal cheese (or substitute cheese) and set aside.
Mince the garlic cloves finely.
In a large, heavy-bottomed skillet, melt the butter over medium heat.
Once the butter is melted and bubbling, add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
Add the potato slices to the skillet, season with salt and black pepper, and stir to coat them evenly with the butter and garlic.
Reduce the heat to medium-low, cover the skillet with a lid, and allow the potatoes to cook for 15-20 minutes, stirring occasionally to prevent sticking. The potatoes should become tender but not overly crispy.
Once the potatoes are soft, sprinkle half the grated cheese over them and gently stir to incorporate.
Spread the potato mixture evenly across the skillet and sprinkle the remaining cheese on top.
Increase the heat slightly and cook for an additional 8-10 minutes uncovered, allowing the cheese to melt and form a golden crust on the bottom.
Remove the skillet from heat and let the Truffade rest for 5 minutes before serving.
Garnish with freshly chopped parsley if desired and serve the dish warm, directly from the skillet, with a side salad or crusty bread.
Nutrition Facts
Calories |
2130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.8 g | 150% | |
| Saturated Fat | 72.0 g | 360% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 366 mg | 122% | |
| Sodium | 4530 mg | 197% | |
| Total Carbohydrate | 183.6 g | 67% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 9.5 g | ||
| Protein | 95.9 g | 192% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 2242 mg | 172% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 4677 mg | 100% | |
*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.
