Sort ingredients
cheflenny
QR Code
Listen
Pdf
In a large cast-iron or nonstick skillet, cook the diced bacon over medium heat until crispy. Add the minced garlic to the skillet and sauté briefly, about 30 seconds, until fragrant. Remove both the bacon and garlic and set them aside, leaving the rendered fat in the skillet.
Add the fat to the skillet with the bacon fat. Heat over medium-high heat. Add the sliced potatoes, season with salt and pepper, and cook for 10–15 minutes, stirring occasionally, until the potatoes are golden and tender.
Lower the heat to medium. Add the cooked bacon and garlic back to the skillet, mixing them with the potatoes. It’s okay if the potato slices break apart. Distribute the cheese evenly over the mixture and cover with a lid. Let it cook until the cheese melts and begins to bind the potatoes together, forming a cohesive, golden mass. This step should take about 3–5 minutes.
Press the mixture lightly into the pan with a spatula to form a pancake-like consistency. Let it cook undisturbed for another 2–3 minutes to achieve a lightly crisped bottom.
Carefully flip the truffade onto a warm serving plate and, if desired, garnish with fresh parsley or chives. Serve immediately with a simple green salad, grilled sausages, or slices of cured ham.