Scalloped Potatoes

This Spanish Tapa Omits the Dairy and Ascends with Wine

After the high holidays are long gone and there is still planned-over turkey or ham, I revert to my mom’s frugal and tasty dishes like: Scalloped Potatoes with Ham, Turkey Tetrazzini, or á la King.

If you have a couple cups of chopped meat chomping on the bit, get thee to these cultural marvels.

Ready for the Oven


Serves 6

  • Yukon gold potatoes – 2 1/2 LBS, peeled, 3/16″ thick rounds*
  • olive oil – 1/3 cup
  • salt – 3 tsp, [don’t be bashful with salt on potatoes]
  • pepper – 1/4 tsp
  • onion – 1, thin slices in crescent shapes [through the poles]
  • garlic – 2 tsp, minced
  • nutmeg – 1/8 tsp [a pinch], optional
  • dry white wine – 1/2 cup
    • Ham – 2 cups, diced
  • parsley – 2 TBS, chopped [or other herb]

INSTRUCTIONS: *Potatoes should be thick but 1/4 inch is too thick, 1/8 inch is too thin.

  1. Prepare the potatoes and place in a large bowl. I prefer to use a mandolin slicer to prep the potatoes. Slice any large rounds in half so they are a fork size portion
  2. Preheat the oven to 400º
  3. Toss with the olive oil, salt, pepper, onion, and garlic and place in a 9 x 13 casserole and cover tightly with foil
  4. Bake for 40-45 minutes; until fork tender
  5. Remove the foil and add the diced ham and the wine and loosely cover again with foil [leave sides open so wine can evaporate
  6. Reduce heat to 350º and bake for another 20 minutes
  7. Rest uncovered for about 10 minutes and top with parsley
With Braised Kale, Sauteed Plantains

Adapted, original recipe from Americas Test Kitchen

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