My foodie sister came for a visit and frankly, we got bored. And whenever we get bored, we get creative in the kitchen. We literally came up with this one about 2 hours before she left for the airport! And she definitely left with a smile on her face. —Cindy Taffel
Place bacon on a rack set over a baking sheet and put in the oven for 20 minutes. When done, remove bacon and lower oven to 350 degrees
Slice potatoes into 1/4 thick slices and toss in olive oil, salt and pepper. Lay in one layer on 2 cookie sheets and bake for 10 minutes.
Place onion in a sauté pan with the rendered bacon fat and cook 10 minutes over medium heat. Add the kale and sauté until just wilted. Salt and pepper to taste.
In a food processor, combine crème fraiche, shallot, sun dried tomato and sun dried tomato oil. Pulse until well incorporated.
To Assemble: Lay purple Peruvian potatoes side by side in a single layer, overlapping slightly. Lay kale mixture on top of purple Peruvian potatoes. Lay a layer of Yukon gold potatoes on top of the kale mixture. Lay bacon slices on top of Yukon gold potatoes. Spread crème fraiche/sun dried tomato mixture on top of bacon. Finish with a layer of sweet potatoes, slightly overlapping each other. Place in refrigerator for one hour to set up. When ready to serve, carefully slice into 6 squares with a serrated knife. Garnish with a dollop of crème fraiche and some chives.