Kavourmas with Potatoes

Kavourmas and potatoes are a traditional combination. This dish is lovely on cold winter days.

4 servings
  • 3 large potatoes Nevrokopiou
  • 2 Tbs. butter, and more for brushing
  • 2 medium onions, finely chopped
  • Salt and pepper to taste
  • 250 gr. (1/2 lb.) kavourma, broken apart or coarsely chopped
  • 2 tsp. dried mint
  • 1 tsp. paprika
  • Β½ tsp. boukovo or hot pepper flakes
  • 2/3 cup grated kefalotyri cheese
  • 2 Tbs. olive oil

Peel the potatoes and, using a very sharp knife or mandolin, cut the potatoes into paper-thin rounds. Place them in cold water until ready to use.

Heat 1 tablespoon of butter in a large, heavy skillet over medium heat and sautΓ© the onions until soft. Remove them from the skillet and set aside.

In a large (22 cm / 9-inch diameter) deep cast-iron or ovenproof skillet melt one tablespoon of butter and brush it all over the surface of the skillet. Remove from heat.

Cover the surface of the skillet with one layer of potatoes, overlapping them slightly. Season with a little salt and pepper and sprinkle a little of the onion on top. Sprinkle some of the chopped kavourma over the onions. Sprinkle with a little mint, paprika, boukovo and grated kefalotyri cheese. Drizzle with one teaspoon of olive oil. Repeat the layering two to three times more, until all the ingredients are used up, finishing with a layer of potatoes. Pat down gently. Brush the top with a little more melted butter and a little oil and sprinkle with remaining grated cheese. Cover with aluminum foil and bake in a preheated oven at 200Β° C (390Β° F) for about 30 to 35 minutes, until the potatoes are cooked and tender. Remove, cool slightly and serve. A rich red wine is a pleasure alongside this intensely flavored local dish. Choose among a Cabernet Sauvignon, Merlot, Syrah or their blends.

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