This wonderful French-inspired dish is the perfect accompaniment to your Easter lamb or ham. It is simple to make, yet flavorful and satisfying. Crisp asparagus and fresh tomatoes are a sure sign that spring has sprung.
2 pounds Yukon gold or other waxy potatoes, peeled ½ cup olive oil 1½ cups sliced onions 1 cup diced celery ¼ cup slivered garlic ¼ cup diced red bell pepper ¼ cup diced green bell pepper ½ cup diced tasso ⅓ cup white wine 1 cup chicken stock ½ cup chopped basil ½ pound tender asparagus spears 1 pound plum or roma tomatoes, ¼ -inch slices ½ cup shredded mozzarella cheese salt and black pepper to taste
Preheat oven to 350º F. Using a mandolin or vegetable slicer, slice potatoes about ⅛-inch thick, and set aside. In a heavy bottom skillet, heat oil over medium-high heat, add onions, celery, bell peppers, garlic and sauté until wilted. Stir in tasso, wine, stock, and basil, then season to taste. Remove from heat. In a large mixing bowl combine sliced potatoes, asparagus and sautéed vegetables. Stir until well blended. Pour into a well-greased 2-quart ovenproof casserole dish. Arrange tomatoes in a shingled pattern on top of potatoes, drizzle with olive oil. Bake, uncovered until potatoes are tender, about 1 hour. Sprinkle cheese over the top and continue to bake until brown and bubbly, about 10 minutes. Remove from the oven and allow to cool before serving.