Patranque comes from the Cantal region of Auvergne, a resourceful peasant dish designed to use up stale bread by melting it together with Cantal cheese into a rich, savoury skillet meal.
Ingredients
- 300 g stale bread, cubed
- 200 ml milk
- 300 g Cantal cheese, grated or thinly sliced
- 1 clove garlic
- 2 tbsp butter
- Salt and pepper, to taste
Instructions
- Soak the stale bread in the milk until softened.
- Melt the butter in a pan and add the garlic and soaked bread, mashing it down with a spatula.
- Cook over low heat, stirring, until the bread turns into a smooth, thick paste.
- Stir in the cheese gradually, continuing to cook and stir until fully melted and combined.
- Season well and serve hot straight from the pan.
A humble but deeply satisfying dish — best enjoyed piping hot.
