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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.