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Today's Case

Tofaille French Potatoes

Subject: Tofaille
From: Nathaniel 
Date: 11/2/2020, 10:32 AM

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 



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.

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