assignmentPREPARATION
Heat olive oil in a large cast iron skillet.
Add diced onion to the skillet and let it soften for several minutes over medium high heat.
Add minced garlic and cook for about 30 seconds, then add diced ham.
Let ham brown in the skillet for the color.
Add chicken broth, tortellini and heavy cream and stir until it is all combined.
Bring skillet to a boil and let it cook uncovered until most of the liquid is absorbed and the pasta is tender.
Stir in some mozzarella and Parmesan cheese. Taste and add kosher salt and pepper if needed. Top with more mozzarella and slide the skillet into the oven under the broiler. Watch it closely to avoid scorching but let the cheese bubble and brown. Garnish with fresh minced parsley.
Butter or lightly coat with cooking oil spray, a 9"X13" casserole; set aside.
Peel potatoes and slice four of them thin in food processor or on a mandolin; immediately add to soup mixture and mix well. Shred remaining two potatoes; immediately add to soup mixture and mix well.
Add chopped ham and onion and mix well.
Place oven rack in the middle of the oven and preheat to 350°. Pour mixture into the prepared dish and smooth down.
Bake at 350° for 1 ½ hours, turning dish once after 45 minutes. Remove from oven and let rest for 5 minutes before serving. Cover and refrigerate leftovers.