Dish Description: Pommes de Terre translates to “apples of the Earth” but is understood to mean potatoes, which are celebrated wonderfully in this dish and whose origin is debated with the Italians, who call it Strata, for reasons that will become obvious. 

Potatoes are thinly sliced with a mandoline and arranged in concentric circles whose layers are interspersed with rendered bacon, cheese (Comté is ideal) and fresh thyme leaves.  In the small hole in the center a healthy dollop of Chèvre is added followed by a splash of whole milk (did we mention is this an alpine dairy kind of dish?) and then baked. 

It is a classic late winter dish – in the spirit of, say, fondue – when not much remains in the larder but everyone craves a satisfying meal. 

We recommend accompanying this dish with a crisp winter salad from the potager – a warm cabbage salad perhaps – or pickled vegetables from the prior harvest, and pairing it with any dry white or red wine from our vintage 2015.  The winemaker particularly recommends Viognier or Grüner Veltliner for whites and Cabernet Franc or Zweigelt for the reds.  

Prep Time:  90 minutes, 30 of which are active time 

Clinic Details:  Tuition $20/person + tax. Wine available by the glass.

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