In fact, the inhabitants of the Auvergne have a saying:



'If you can't afford Truffles you indulge in Truffade'.

The rural heart of France lies in the plateaus and mountains of the Auvergne, whose cows provide the milk from which no less than 5 Appelation Controlee cheeses are produced. One of these is Cantal which is one of the primary ingredients in Truffade (although sometimes St. Nectaire or even Gruyere can be used). The other main ingredient is potato, sliced a la dauphinoise and combined with the cheese to create a simple but very tasty and filling dish. The traditional way to serve truffade is directly from the pan at the table and this is how your food will arrive in most restaurants, accompanied by a crisp green salad and a generous helping of cured meat. The taste varies with the type of cheese used so if you have a liking for one cheese over another check with the restaurant before ordering.

It is warming and filling; just what you need after a hard mornings skiing down the side of the Sancy Mountains. Believe me you will need an afternoons skiing to burn all the calories from you lunchtime repast.

This dish is very simple and quick (15 minutes) to prepare, which, for me, is one of its chief attractions.

For 4 servings (or 2 if you are feeling particularly hungry) you will need:

1,5 kg potatoes (waxy variety such as Cara or Charlotte)*, thinly sliced 30g Duck fat (traditional - use lard or vegetable oil if not available) Garlic, finely chopped 400g Cantal , St. Nectaire or Gruyere if preferred, sliced Salt & pepper 10 inch non-stick frying pan

* If you are unsure of which variety you have mix 1 part salt to 11 parts water in a measuring jug. Add the potato. A waxy potato will float (a floury potato will sink).

Method:

1. Melt the fat in the pan and add the chopped garlic. Fry for 1-2 minutes and then add the sliced potatoes. Add salt and pepper to taste.

2. Reduce heat, cover and cook for 5 minutes. Remove lid and cook for a further 20-25 minutes, stirring and tossing until the potatoes are tender and are starting to brown.

3. Stir in the cheese and continue to cook on high until the base is browned - 3-4 minutes. Keep the mixture bound together by periodically pushing down on it to compress it.

Serve with cured meats and green salad and a carafe (or two) of full bodied red wine.

It is not unusual to find diced bacon included with the garlic, fried and removed before the potatoes are added and finally mixed back in with the cheese. Some people like to include chopped onions with the garlic.

Such simplicity, but what great reward! A treat for those of you who like your food rustic and hearty.