Tofailles, tofaie, tofaye… whatever the name is the solid treat from the Lorraine Vosges mountain area. Ideal for cold or chilly days, so it was served year round in farms. They all made their own bacon surely.
It’s potatoes. Bacon. Onion. White wine. Some add this or that… And the main ingredient is time. Forget it hours on the wood (or induction) stove :
It’s so soft and nicely caramelized under.
A camelia bud, still Winter but blossom season is arriving…