The Auvergne region takes its name from the Gallic tribes the Arverni lead by none other than Vercingetorix who we all know was a major thorn in Caesar’s side and his foremost opponent in Gaul. The region is located on the rugged granite and crystalline rock plateaus of the chain of mountains known as the Massif Central in central France halfway between Paris and the Mediterranean. The region is defined by the many dome-shaped and extinct volcanoes or Puys. Serving you a bit of history with your meal for free.
This recipe Auvergne-style Skillet-Cooked Potatoes and Cheese is adapted in part from Saveur Magazine. This rich Auvergnat specialty, a cross between mashed potatoes and scalloped potatoes, is a great side dish with a nice thick blood red steak (Black and Blue.) The French have a caveat regarding this dish, they say: La Truffade n’est pas un plat de régime – so please advise your friends who may be on diets. Quite obviously!
Ingredients:
2 lbs. new red or other waxy potatoes
1⁄4 cup canola oil
3 strips smoked bacon, cut into 1⁄2″ slices
Kosher salt and freshly ground black pepper
8 oz. grated cantal or gruyère cheese (an option might be to use a Bleu d’Auvergne)
8 oz. farmers’ cheese (such as Friendship brand)
2 garlic cloves, minced
1⁄4 cup canola oil
3 strips smoked bacon, cut into 1⁄2″ slices
Kosher salt and freshly ground black pepper
8 oz. grated cantal or gruyère cheese (an option might be to use a Bleu d’Auvergne)
8 oz. farmers’ cheese (such as Friendship brand)
2 garlic cloves, minced
1/2 cup heavy cream
2 tbsp. finely chopped chives
2 tbsp. finely chopped chives
Directions:
Using a mandoline, cut potatoes into 1⁄16″-thick slices. Place potatoes in a bowl of cold water; set aside.
Heat oil in a 12″ cast-iron or nonstick skillet over medium heat. Add bacon and cook, stirring, until its fat has rendered, about 6 minutes. Drain potatoes in a colander; add to the skillet. Season with salt and black pepper to taste.
Cover the skillet and cook, stirring occasionally and crushing potatoes into small chunks with a wooden spoon, until potatoes are tender, 20–25 minutes.
Add cheeses, cream and garlic to skillet; stir to combine. Reduce heat to medium-low; cover. Cook, scraping bottom of skillet with a wooden spoon, until cheese is melted and the potatoes are mashed, about 5 minutes. Stir vigorously and season with salt to taste. Sprinkle with chives and pepper to taste.
Serves 6
Les Vins de Sélection:
My initial thoughts would be to stay away from being too clever in suggesting a wine from another world and instead just recomment staying away from a white wine and drink local red, the mantra being “travel global, drink local.” My bet would be on a simple Côtes d’Auvergne rouge such as a Domaine Annie Charmensat Cotes d’Auvergne Boudes Rouge. If I’m on location, I always enjoy drinking the wine du pays because it makes sense and I’m supporting the local economy. Two other choices and pretty much in the same neighborhood, geographically speaking, would be either a nice Côte du Rhône or a Gigondas. When that piping hot potato and cheese dish arrives with the cheese bubbling and nuzzling up all cozy-like to that T-bone and a bottle of red at the ready, someone’s going to be mighty happy in France or anywhere else in the world.