Chef Folse's Hop Potato, Hop Potato

Prep Time: 2 Hours
Yields: 6 Servings


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.