What are tofailles ? history and receipe

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

1. 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.

2. 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.

3. 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.

4. 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.

5. 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!

Imagination photo: By Florian Cuny - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=126763935