The aromas that come from this dish while it is baking will make mouths water. The combination of tarragon, paprika and vinegar, with the potatoes and cheese, results in a delicious side that will soon become a favorite.
6 cups potatoes, peeled and cubed
4 cups chicken broth
2 cups onions, thinly sliced
2 tbsp. garlic, chopped
4 tbsp. Spanish olive oil, divided
2 tbsp. Spanish paprika
3 tbsp. Spanish sherry vinegar
1 tbsp. fresh tarragon, chopped
1⁄4 cup bread crumbs
1⁄4 cup Manchego cheese, grated
Parsley, if desired, for garnish
1. In a saucepan, bring potatoes and broth to a boil. Reduce heat and cook, covered, until potatoes are tender, about 15 min. Drain potatoes, reserving 1 cup of broth.
2. In a large skillet over medium heat, sauté onions and garlic in 2 tbsp. oil for 5 min. Add paprika and season; cook another 5 min. until onions are tender. Add vinegar, tarragon and reserved broth; bring to a boil. Stir in potatoes and remove from heat.
3. Transfer mixture to a lightly oiled baking dish. In a medium bowl, combine breadcrumbs, cheese and remaining 2 tbsp. olive oil. Sprinkle over potatoes and bake at 400° F until top is brown and cheese is melted, approx. 25 min. Garnish with parsley, if desired.