Fraudade is a French dish made with potatoes and mild cheese, often served as a side dish. It is prepared with onions, garlic, and sometimes bacon, and browned with goose or duck fat. Cheese is added after the potatoes are browned, and the dish is cooked until golden brown. Variations include using butter instead of fat and adding tomatoes instead of cheese in some regions.
Fraudade is a French potato and cheese dish. Considered a specialty in Auvergne, France, this dish is often served as a side dish in many restaurants and can be found as a snack in local markets. Simple to prepare, the only ingredients required in the imposter are potatoes and a mild cheese.
Goose or duck fat is traditionally used to brown the dish, although butter is often used instead. Onions and garlic are also generally included in the Trumbade and bacon may also be added. As in many dishes, salt and pepper are added as needed. Other spices may occasionally be included.
The cheese used in the fraudulent is always delicate. Cheddar or gruyere, a type of yellow Swiss cheese, is the usual addition, though Cantal is also suggested. Tomme cheese, however, is the Auvergne region’s favorite choice.
Potatoes are usually peeled, sliced, and then parboiled. Parboiling is a technique that partially cooks food before it is added to a dish to cook it fully. The onions are chopped and fried in butter or fat. Garlic and other seasonings are usually added at this time as well.
Bacon can also be included in the dish. When bacon is used, it is usually chopped and fried in oil. Some recipes, however, suggest using bacon fat as a substitute for goose fat.
Once the onions, garlic and bacon, if used, are fried, the potatoes are added. If the potatoes have not been parboiled, the dish is then covered while the potatoes cook. The cheese is only included after the potatoes have been browned. Otherwise, cheese, and sometimes butter, is added directly after the potatoes have been mixed. The dish is stirred continuously as the cheese melts.
While the cheese is almost always the last ingredient, some recipes will add garlic after the potatoes have cooked, and salt and pepper are also usually added just before the cheese. Once the cheese has melted, the sfogliade is covered and cooked until the potatoes are golden brown. If the potatoes were browned before the cheese was added, the “framde” cooks only long enough for the cheese to melt. Then, the whole thing can be flipped onto a plate. Frammades are often served as a side dish for steak, but they can accompany almost any dish.
There are some noticeable variations to the scams. Usually, the difference in recipes is slight, such as frying in goose fat versus butter. In the Dauphiné region, however, tomatoes are included instead of cheese.
Protect your devices with Threat Protection by NordVPN
