A warm dish that brings gourmands together
Tofailles isn't just a dish, it's an atmosphere. It's that meal shared with family or friends, when outside the rain or snow is falling and you're savoring the warmth of a good dinner.It's a simple yet comforting cuisine, one that makes you forget everyday worries and invites you to enjoy the moment.
Tofailles: an authentic, no-fuss recipe.
You don't need any frills to succeed with tofailles. This dish consists solely of sliced potatoes, bacon - more likely slightly lean brisket - and sometimes a little onion to spice up the flavors. The important thing is to alternate thick layers, which cook together to release all their aromas. Enjoy it like this with a good salad and vinaigrette, or with a good Lorraine sausage, or even white meat as a side dish.
Long cooking for a melt-in-the-mouth texture.
The secret lies in the cooking: at least two hours, slowly, preferably in lard for incomparable softness. This method of preparation, à l'étouffée, explains the origin of the name: once called "étoufailles" in the Vosges dialect, they eventually became known as "tofailles". A true regional specialty that deserves to be rediscovered.
Tofailles with sausage and bacon: Illustration photo: By Florian Cuny - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=126763935
My recipe for tofailles :
Ingredients (serves 4):
- 1.5 kg potatoes (preferably firm-fleshed)
- 200 g smoked bacon (thick slices or lardons)
- 2 large onions
- 50 g butter
- 1 glass dry white wine (optional)
- salt and pepper
- 1 bay leaf (optional)
- A little oil (to prevent sticking)
A dish to enjoy on the way back from a good walk in the Vosges / Photo chosen by monsieurdefrance.com: Leonid_Andronov via depositphotos.
Preparing the tofailles
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Preparing the ingredients:
- Peel the potatoes and cut into thick slices.
- Thinly slice the onions.
- Cut the bacon into chunks or lardons as you prefer.
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Fry the onions and bacon :
- In a casserole or large sauté pan, melt the butter with a drizzle of oil.
- Sauté the onions until translucent, then add the bacon and leave to brown for a few minutes.
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Cooking the potatoes:
- Add the potato slices to the casserole dish, stirring well so they soak up the flavors.
- Season with salt and pepper, and add a bay leaf if necessary.
- Pour in the white wine, if using.
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Slow cooking:
- Cover and simmer over low heat for about 1h30 to 2h, stirring occasionally to prevent sticking.
- If necessary, add a little water or white wine during cooking.
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Tasting:
- Serve piping hot, ideally accompanied by a green salad or smoked meat such as chuck or knuckle of ham.
Tricks for successful tofailles
- For an even tastier version, add a touch of crème fraîche at the end of cooking.
- Alternatively, bake the tofailles in a casserole dish at 160°C for 2 hours, stirring occasionally.
- Traditionally, this dish is prepared with Lard Paysan Vosgien, smoked!
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Imagination photo: By Florian Cuny - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=126763935
