A while back we bought a mandolin from Amazon. It’s by Kyocera and has a ceramic blade and an excellent hand guard. Last night Janet made scalloped potatoes with slices so thin they seemed to be dime-thin fazzoletti pasta. These she layered with grated manchego and chopped applewood-smoked sliced ham and chopped yellow onion. This all went into the oven to bake until caramelized, top and bottom. The results were delicate and robust at the same time. Comfort food with flair!
For two+ as an entree, four+ as a side dish:
- 3 large potatoes pared and thinly sliced
- 1/2 cup finely chopped onion
- 1/2 cup grated manchego cheese
- 2 Tbsp chopped fresh parsley
- ground black pepper to taste
- 1 cup chopped, precooked ham
- 1 cup lofat milk
- 4 Tbsp butter
- paprika for garnish
Grease 9 x 13 pan, cover pan bottom with overlapping potato slices, sprinkle onion, manchego, ham, parsley, and black pepper. Repeat potato and topping layers two more times. Dot butter in small pieces all across the top layer, then pour the milk over all this evenly. Garnish with paprika and remaining parsley. Cook at 350°F until it looks like the picture below and potatoes are done through (1 hour +).