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
slices thick cut bacon
small purple Peruvian potatoes
small Yukon gold potatoes
small sweet potatoes
medium onion, diced
fresh kale, chopped
creme fraiche (plus mure for garnish)
sun dried tomato
sun dried tomato oil
chopped chives for garnish
salt and pepper to taste
In This Recipe
Pre-heat oven to 400 degrees
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.