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I'm so excited to share my family's Vosgian Tofaille with you! This dish fills the house with amazing smells for hours and takes me right back to my childhood in the Vosges. The potatoes turn so soft, the smoked pork adds wonderful flavor, and the bacon gets perfectly crispy. It's just what you need when it's freezing outside!
Soul-warming comfort food
Tofaille is my go-to dish when friends come over! I love how rustic it is and the way the smoky taste blends with the soft potatoes. The best part? When the cream seeps through everything making it all so creamy. You don't need to be a pro to nail this - just have a bit of patience!
What you'll need from the store
- Potatoes: Grab 3 kg of Charlotte potatoes, they get super tender when cooked!
- Smoked neck of pork: 2 kg from your local butcher.
- Smoked bacon: 20 thin slices to crisp up on top.
- Big onion: Just one fat one will do!
- Leek: One fresh leek for some extra flavor.
- Heavy cream: 50 cl for that rich taste.
- Dry white wine: 25 cl of a nice Alsatian wine.
- Black pepper: Don't hold back, but skip the salt - the smoked meats have plenty!
How to put it all together
- Start with your veggies
- Peel those Charlotte potatoes and slice them into medium-thick rounds. Chop your onion and leek into small bits.
- Prep the meat
- Cut the smoked pork into nice chunks. Trim a little fat if needed, but not too much - that's where the flavor comes from!
- Layer it like you mean it
- In a cast iron pot, stack everything in layers: potatoes, onions, leeks and pork. Save the bacon slices for the top.
- The magic mix
- Pour cream and wine all over, then crack lots of pepper on top and you're good to go!
- Low and slow cooking
- Bake at 180°C for almost 3 hours, then uncover at the end to get that bacon nice and golden.
My sneaky twists
Sometimes I sneak some grated Comté cheese between my potato layers - it's so good! I also throw in wild mushrooms when they're in season. And if you don't want alcohol, chicken broth works great instead!
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Making it last
This Tofaille stays good in the fridge for 2-3 days. When reheating, pop it back in the oven with a splash of cream. It actually tastes even better the next day!
A taste of mountain tradition
What I love most about Tofaille is the story it tells. It reminds me of those long winter evenings in the Vosges, with meals that stretched for hours and chatting by the fireplace. The slow cooking brings together all those flavors that warm both your belly and your heart!
Frequently Asked Questions
- → Why skip adding salt?
- The smoked meats, like collar and bacon, already have enough salt in them. Adding extra might overdo it.
- → Can this be prepped earlier?
- Absolutely! Make it a day ahead and gently warm it in the oven. Rest time enhances the flavors even more.
- → What white wine works best?
- Choose a local dry white wine such as an Alsace wine. Riesling or Sylvaner work great to balance the richness.
- → How do I get tender potatoes?
- Cut them into even, thin slices. Slow cooking helps soak in all the flavors while keeping them soft.
- → How to store leftovers?
- Keep them in the fridge for up to three days. Reheat gently in the oven and add some cream if it looks dry.