Potatoes Pontalba
Indulge in the rich flavors of Potatoes Pontalba, a decadent New Orleans-inspired dish that brings southern comfort straight to your kitchen. This recipe combines crispy, golden-brown russet potatoes with savory diced ham, earthy button mushrooms, and fragrant green onions and garlic, all tied together with a generous layer of melted Gruyère or Swiss cheese. Finished with a luxurious drizzle of creamy Béarnaise sauce, this dish delivers a harmonious balance of textures and bold, satisfying flavors. Perfect as an indulgent side dish or a stand-alone main, Potatoes Pontalba is a must-try for anyone seeking a culinary adventure that feels like a warm embrace. Ready in just an hour, this versatile recipe is ideal for weeknight dinners or special gatherings alike!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 lbs Russet potatoes
- 3 tbsp Vegetable oil
- 2 tbsp Unsalted butter
- 1 cup Diced ham
- 1 cup Button mushrooms, sliced
- 1 cup Chopped green onions
- 2 cloves Minced garlic
- 1 cup Shredded Gruyère or Swiss cheese
- 1 cup Béarnaise sauce (store-bought or homemade)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Cayenne pepper (optional)
Instructions
Peel the russet potatoes and dice them into ½-inch cubes. Rinse them under cold water to remove excess starch, then pat them dry with paper towels.
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the diced potatoes in a single layer and cook for about 10-12 minutes, turning occasionally, until golden brown and crispy. Remove from the skillet and set aside.
In the same skillet, lower the heat to medium and add 1 tablespoon of vegetable oil and 2 tablespoons of unsalted butter.
Add the diced ham and cook for 3-4 minutes until lightly browned.
Add the sliced mushrooms to the skillet and sauté for another 3-4 minutes until tender.
Stir in the chopped green onions and minced garlic, cooking for an additional minute until fragrant.
Return the crispy potatoes to the skillet and gently toss to combine with the ham, mushrooms, green onions, and garlic. Season with salt, black pepper, and optional cayenne pepper to taste.
Sprinkle the shredded Gruyère or Swiss cheese evenly over the potato mixture and allow it to melt, about 2-3 minutes.
Warm the béarnaise sauce separately if necessary and drizzle it over the potatoes before serving.
Serve hot as a decadent side dish or enjoy it as a main course with a green salad or vegetable accompaniment.
Nutrition Facts
Calories |
883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.2 g | 80% | |
| Saturated Fat | 31.3 g | 157% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 1467 mg | 64% | |
| Total Carbohydrate | 55.8 g | 20% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 4.5 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 275 mg | 21% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1555 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
