The day before, if possible, chop the truffle and add it to the DUCK FAT “La Délicate” Sublim’; keep refrigerated.
Peel the potatoes and cook in a large pan of salted water for 30 minutes.
Drain the potatoes and mash them in a large saucepan.
Heat the milk and the St Félicien cut into pieces.
Add the truffle-infused in DUCK FAT “La Délicate” Sublim’ and the hot milk and cheese mixture, and gently combine over low heat with a spatula.
Adjust the seasoning to taste.
Cut the slices of bacon in half and cook them without adding fat in a non-stick pan, and brown them.
Serve in individual bowls, garnished with the slices of bacon, as an accompaniment to red or white meat.
Tip : if possible, sprinkle a few slivers of truffle on top just before serving.
A Sublim’e potato dish
Crunchy and addictive
A family treat
Joy in colour
Journey without needing a passport
Picnic or appetiser?
a sweet treat for summer