Tri-Color Potatoe Napoleons Recipe

Name: Tri-Color Potatoe Napoleons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 slices thick cut bacon; 4 small purple Peruvian potatoes; 4 small Yukon gold potatoes; 2 small sweet potatoes; 1/2 cup olive oil; 1 medium onion, diced; 3 cups fresh kale, chopped; 1/2 cup creme fraiche (plus mure for garnish); 2 tablespoons shallots, chopped; 1 sun dried tomato; 1 teaspoon sun dried tomato oil; 1 teaspoon chopped chives for garnish; salt and pepper to taste

Servings: persons

3 slices thick cut bacon
4 small purple Peruvian potatoes
4 small Yukon gold potatoes
2 small sweet potatoes
1/2 cup olive oil
1 medium onion, diced
3 cups fresh kale, chopped
1/2 cup creme fraiche (plus mure for garnish)
2 tablespoons shallots, chopped
1 sun dried tomato
1 teaspoon sun dried tomato oil
1 teaspoon chopped chives for garnish
salt and pepper to taste

1
Pre-heat oven to 400 degrees
2
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
3
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.
4
Place onion in a saute pan with the rendered bacon fat and cook 10 minutes over medium heat. Add the kale and saute until just wilted. Salt and pepper to taste.
5
In a food processor, combine creme fraiche, shallot, sun dried tomato and sun dried tomato oil. Pulse until well incorporated.
6
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 creme 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 creme fraiche and some chives.

542

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 slices thick cut bacon, 4 small purple Peruvian potatoes, 4 small Yukon gold potatoes, 2 small sweet potatoes, and more.

Yes, Tri-Color Potatoe Napoleons falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tri-Color Potatoe Napoleons

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