Tri-Color Potatoe Napoleons

• 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.

bacon, purple, gold potatoes, sweet potatoes, olive oil, onion, fresh kale, creme fraiche, shallots, tomato, tomato oil, chives, salt

Taken from food52.com/recipes/33331-tri-color-potatoe-napoleons (may not work)