Ingredients
- 2 tablespoons olive oil
- 6 ounces country ham or fat back, cubed
- 2 cups chopped yellow onions
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon fresh thyme
- 2 teaspoons chopped fresh rosemary
- 1/4 cup sliced shallots
- 1 tablespoon minced garlic
- 4 pounds baking potatoes, like russets, peeled and cut into 1-inch pieces
- 1 1/2 cups chicken stock
Directions
In a large, heavy pot, heat the oil over medium-high heat. Add the ham and cook, stirring, for 2 minutes. Add the onions, salt, pepper, thyme, and rosemary, and cook, stirring, until the onions start to color, about 10 minutes. Add the shallots and garlic, and cook, stirring, for 1 minute. Add the potatoes and stock, and stir well to incorporate. Reduce the heat to low, cover, and simmer, stirring occasionally, until the potatoes are tender and have absorbed the stock, about 45 minutes.
Remove from the heat and serve.
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By mz.nikki_2186_1...
Saginaw, MI
on January 25, 2011
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Oh my god, this recipe is great and we're eating it now and my kids LOVE IT!!
By bellamia_911_85...
Eunice, LA
on April 20, 2010
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This was good, I tried it to see the difference from ours. We liked it but prefer my grandmothers recipe, Emeril is Creole cookin and we are Cajuns so we do things a little different. : plus when we eat this we use it as a side dish to a meat.
By schluesselburg_...
Aurora, CO
on May 07, 2007
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loved the taste, the smell brought in the family, I was kind of at a loss on what to serve with it, maybe some crunchy roasted sourdough garlic bread and a salad?
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