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potato dish from the Vosges

Tofailles, spécialité vosgienne à base de pommes de terre (Gérardmer)

Potatoes, lardons, and onions, butter and white wine and sometimes leeks make up tofailles, a hearty side dish popular in the mountains of the Vosges, similar to baeckeoffe.

In Alsace it’s called Roigebrageldi.

It’s a classic of the ferme auberges, served as part of a repas marcaire (cowherd dinner) with a palette fumée on the side.

Tofailles comes from à l’étouffée and is sometimes spelled toffâyes, touffayes or tofôlles.

Grand Est

Soups, stews and casseroles

Text © Dana Facaros

Image by Ji-Elle