I haven’t been making regular trips to the grocery store lately. Time constraints mixed with a dash of laziness is a recipe for invention. Despite the lack of grocery shopping, my pantry and refrigerator are still full of all sorts of odds and ends, which is a good thing.
This meal came together quickly and it provided a warm, hearty end to a cold and dreary day. This was made to serve three, but it could stretch to serve four. The various cold cuts added to this dish turned simple scalloped potatoes into something special.
3 large russet potatoes
3 cups cooking oil
6 oz cold cuts (capocollo, calabrese, pepper salami and cured ham)
1 tsp coarse salt
½ tsp whole black pepper
½ tsp Cavender’s Greek Seasoning
5 green onions
1 celery stalk
4 Tbs butter
4 Tbs flour
2 cups chicken stock
¼ cup heavy cream
Peel the potatoes and slice them into ¼ discs.
Fry the potatoes in the cooking oil. Once the potatoes begin to turn golden brown, strain them and set aside.
While the potatoes cook, prepare the other ingredients.
Cut the cold cuts into ½” pieces. Set aside.
Chop the celery and green onions. Set aside.
Grind the salt, pepper and Cavender’s Greek seasoning in a mortar and pestle. Set aside.
Using the same skillet that was used to fry the potatoes, turn the heat to low and add the butter. When the butter melts, add the flour and whisk to form a roux.
When the roux begins to bubble and becomes frothy, add the seasonings. Whisk.
Slowly introduce 1 cup of the chicken stock and whisk. Add the cream and continue whisking. As the sauce thickens, add the remaining cup of chicken stock. Whisk until the sauce thickens again.
Add the celery and green onions and stir to incorporate.
Add the cold cuts and stir. Simmer for about 3 minutes, while stirring occasionally.
Fold in the potatoes and simmer for a few minutes.
Scoop out portions to serving bowls.