Vegetarian Truffade recipe

  • Serves 6
  • 20 mins to prepare and 50 mins to cook
  • 496 calories / serving
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Heat the butter and oil in a large deep sided pan with a lid and gently fry the onions very slowly until deep golden and sweet – about 25 minutes – stirring every now and then.

Add the garlic and cook for a further minute, then add the potatoes. Sprinkle over the thyme and seasoning and cover the pan with a lid. Leave the potatoes to cook for about 10 minutes, until softened, then remove the lid and carefully move them around using a spatula to help them to brown evenly and coat in the onions and garlic.

Replace the lid and cook for a further 5-10 minutes until completely tender. Scatter the cheese liberally over the potatoes and press down with the back of the spatula to help the base crisp a little. Cover again and leave until the cheese has melted.

Depending on your dexterity, you may wish to turn the truffade out onto a plate before serving or just use a large serving spoon.

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  • Ingredients

  • 50g butter
  • 1tbsp olive oil
  • 2 onions, peeled and finely sliced
  • 2 garlic cloves, peeled and finely sliced
  • 1kg floury potatoes, peeled and sliced as thick as pound coins
  • 3 sprigs thyme leaves
  • salt
  • pepper
  • 400g Tomme, Gruyere or Cantal cheese, diced
  • Energy 2065kj 496kcal 25%
  • Fat 31g 45%
  • Saturates 18g 91%
  • Sugars 4g 4%
  • Salt 1.3g 22%

of the reference intake
Carbohydrate 33.1g Protein 22.2g Fibre 3.7g

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