Ham and potatoes sarladaise is just a fancy French froufrou way of saying “Hey, got leftover ham? This is a fantastically comforting thing to make with it!” It’s actually a twist on a classic dish that’s traditionally made with duck confit.
This ham and potatoes sarladaise (pronounced sahr-lah-DAYZ) is a French classic that’s traditionally made with duck or goose confit but the authors retrofitted it to work with leftover holiday ham. Originally published April 9, 2010. –Renee Schettler Rossi
LC Hamming it Up Note
Easter bunny left you hamming it up with leftovers? Put down that sandwich. Instead reach for your potato peeler. And not to worry if you slathered your hunk of porcine goodness in a deliciously sticky glaze of some sort, whether based on maple or mustard or even Dr Pepper. Just trim the outermost portion before proceeding, as that undertone of sweet or heat, while lovely at the holiday table, may tend to tussle with the savory rustic vibe of this French casserole.
Ham and Potatoes Sarladaise
- Quick Glance
- 30 M
- 1 H, 30 M
- Serves 4 to 8
- 2 pounds russet potatoes (do not substitute a different variety)
- 1/4 cup lard or olive oil
- 1 pound ham, cut into 1/2-inch dice
- 1/3 cup packed parsley leaves, chopped
- 4 medium garlic cloves, minced
- 1 teaspoon coarse salt, such as kosher salt or sea salt
- 1/2 teaspoon freshly ground pepper
- 1. Position the rack in the dead center of the oven and preheat it to 400°F (200°C).
- 2. Peel the potatoes, and then use a very sharp, thin knife to cut them into 1/4-inch-thick slices. (It’s easier to slice the potatoes crosswise the short way to produce rounds. But the ensuing dish is more aesthetically pleasing if you slice the potatoes the long way. To get those elegant long slices, first lop off one end of the potato so you can stand it upright on your cutting board. Then slice straight down.) Pat the potato slices completely dry.
- 3. Heat the lard or olive oil in a very large skillet over medium-high heat. The oil is ready when you add a single potato slice and the oil immediately bubbles, but be careful: the starch-laden water lurking within the potato will pop and sputter in the hot oil. (You might consider using a splatter screen.) Fry the slices in batches, being careful not to crowd the skillet, until they’re golden brown, turning occasionally, about 15 minutes per batch. As the potato slices are finished, transfer them to a couple of large gratin dishes or a 9-by-13-inch baking dish.
- 4. After all the potatoes have been fried and are in the pan, sprinkle them with the remaining ingredients and toss well.
- 5. Bake, tossing the ingredients twice or even thrice during baking, until the edges of the potatoes are crisp and the center of the potatoes are tender and everything is aromatic, about 20 minutes. Serve straight from the dish.