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.
- 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.
- 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
- Preheat the oven to 400º
- Toss with the olive oil, salt, pepper, onion, and garlic and place in a 9 x 13 casserole and cover tightly with foil
- Bake for 40-45 minutes; until fork tender
- Remove the foil and add the diced ham and the wine and loosely cover again with foil [leave sides open so wine can evaporate
- Reduce heat to 350º and bake for another 20 minutes
- Rest uncovered for about 10 minutes and top with parsley
Adapted, original recipe from Americas Test Kitchen
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