Pin it
I'm thrilled to share my family's Vosgian Tofaille with you! This dish fills your whole house with amazing smells for hours and takes me right back to my childhood in the Vosges mountains. The potatoes get so tender, the smoked pork neck gives everything that wonderful flavor, and the bacon adds the perfect crispy touch. It's exactly what you need when it's freezing outside!
Comfort on your plate
In my kitchen, Tofaille is what I make when friends come over! I love how rustic and simple it is, with that smoky taste mixing perfectly with the soft potatoes. The best part? When the cream gets into every nook and makes everything so rich and velvety. You don't need any fancy cooking skills, just a bit of patience!
My Vosgian shopping list
- Potatoes: I grab 3 kg of Charlotte potatoes, they turn so buttery when cooked!
- Smoked pork neck: 2 kg carefully picked from my butcher.
- Smoked bacon: 20 nice thin slices that'll crisp up on top.
- Big onion: Just one fat one does the trick!
- Leek: One fresh, pretty leek for that mild flavor.
- Heavy cream: 50 cl for that rich, indulgent touch.
- Dry white wine: 25 cl of a nice Alsatian wine.
- Black pepper: I go heavy on this, but skip the salt since the smoked meats bring plenty!
My step-by-step approach
- First tackle the veggies
- I peel my Charlottes and slice them into pretty rounds that aren't too thin. Then I finely chop my onion and leek.
- Next comes the meat
- I cut my pork neck into good-sized chunks. If it looks too fatty, I trim a little bit off, but not too much since that's where all the flavor hides!
- Layer it like a lasagna
- In my cast iron pot, I stack everything in layers: potatoes, onions, leeks and pork. I save those bacon slices for the grand finale.
- The magic happens in the liquid
- I pour cream and white wine all over, crack some fresh pepper on top and we're good to go!
- Slow and steady cooking
- Into the oven at 180°C for almost 3 hours, then I uncover it at the end so the bacon gets nice and golden.
My little secret twists
Sometimes I sneak some grated Comté cheese between my potato layers, it's my guilty pleasure! I also like throwing in wild mushrooms when they're in season. And for folks who don't want alcohol, chicken broth works just as well!
Pin it
Making it last longer
My Tofaille keeps well in the fridge for 2-3 days. When reheating, I pop it back in the oven with a splash of cream. It actually tastes even better the next day!
A bite of the Vosges mountains
What I love most about my Tofaille is the story it tells. It reminds me of those long winter nights in the Vosges, meals that went on for hours, and chats around the fireplace. The slow cooking brings together all those flavors that warm both our hearts and our stomachs!
Frequently Asked Questions
- → Why skip adding extra salt?
- The smoked lard and pork neck already add plenty of salt. Any more and the dish could turn overly salty.
- → Can I make it ahead of time?
- Sure! Cook it the day before and gently reheat it in the oven. The resting time makes it even tastier.
- → What's the best wine for this?
- Go for a dry local white wine like Alsace varieties. Riesling or Sylvaner works great for that fresh touch.
- → How to ensure well-cooked potatoes?
- Slice them evenly and not too thick. Slow cooking lets the flavors soak in while keeping them tender.
- → How do I store leftovers?
- Keep them in the fridge for up to 3 days. Reheat lightly in the oven, adding a bit of cream if needed.