Potato and tomme truffade with savoie sausages

Origin : Alpes du Nord
Truffade et diots de Savoie
Preparation time
20 min
Cooking time
30 min

Some history

Savoie diots: The diot is a traditional Savoyard sausage, made with minced pork in a natural casing.


For the truffade:

  • 800g potato
  • 2 garlic cloves
  • 2cl olive oil + 20g butter (or lard)
  • 500g fresh Tomme
  • 1 spring onion or flat leaf parsley, finely chopped
  • Sea salt flakes and freshly-ground pepper


For the sausages: 

  • 4 Savoie diots
  • 40g butter
  • Sea salt flakes and freshly-ground pepper


Cook the sausages in salted water for about 10 minutes and set aside.
Peel the potatoes and cut into round slices about 0.5cm thick.
Peel and crush the garlic cloves, then add to the sliced potatoes in a hot frying pan.
Sauté the potatoes with some olive oil and butter (or a tablespoon of lard) until golden. 
Season with salt and pepper. Lower the heat and cover until the potatoes are tender (about 20 minutes).
Transfer the pan’s contents into a cast-iron dish, and add a generous amount of fresh Tomme in thin slices. Leave to melt in the oven for 5-10 minutes. 
Meanwhile, sauté the sausages with a knob of butter.
Stir your truffade with a wooden spoon and serve, accompanied by a sausage.
Sprinkle with finely-chopped flat leaf parsley or spring onion. 
Serve immediately!



Thanks : 

Recipe made by Stéphanie Iguna (Stephatable).

Share this recipe