Subject: Tofaille
From: Nathaniel
Date: 11/2/2020, 10:32 AM
To: phaedrus@hungrybrowser.com
Good morning,
I recently just by chance came across an eleven-year-old request for
"French Canadian Potatoes." There was some discussion as to what that
might be—a fricassée, pommes de terre à la lyonnaise, etc. I realize
this is probably no longer relevant, but I immediately thought of
tofaille, which is a specialty of the Vosges region of France uncommon
elsewhere. Below is a recipe. I do not know whether or not you care to
publish it in case someone else is searching for it (or even if that
lady from 2009 is still looking), but I thought I would send it along
anyhow.
Best,
Nathaniel
Tofaille Vosgienne
2 lb. potatoes
1/2 lb. smoked bacon
2 T. butter
1 shallot or onion
2 cloves garlic
2 large leeks
Salt & pepper
Nutmeg, optional
Slice potatoes into thin disks. Slice bacon thin, then split the leeks and cut into slices
(including the pale green). Butter a casserole, and fill it alternately with the potatoes,
leeks and bacon, seasoning each layer with chopped shallot, garlic, salt, pepper, and dash
of nutmeg. Cover the casserole and cook over low heat for 1 1/2 hours.