Cheesy Prosciutto Sage Potatoes Au Gratin
Cheesy Prosciutto Sage Potatoes Au Gratin requires about 1 hour and 50 minutes from start to finish. This recipe makes 8 servings with 490 calories, 17g of protein, and 28g of fat each. For $1.47 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe from Country Cleaver has 472 fans. It works well as a main course. It is a good option if you're following a gluten free diet. If you have butter, shredded cheddar, milk, and a few other ingredients on hand, you can make it. With a spoonacular score of 71%, this dish is pretty good. Try Sage Potatoes Au Gratin, Sage Potatoes Au Gratin, and Hasselback Potatoes with Prosciutto and Sage for similar recipes.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 90 minutes
Ingredients:
3 Tbsp Butter
1 cup Heavy Cream
1/2 cup Milk
1 Onion, thinly sliced and caramelized
1/2 cup shredded Parmesan
6 Slices Prosciutto, sliced thinly
6 Red Skinned Potatoes
4 Leaves Sage, thinly sliced
1 cup shredded Cheddar
1 cup shredded Mozzarella
6 Yukon Gold Potatoes
Equipment:
food processor
frying pan
oven
aluminum foil
Cooking instruction summary:
Preheat oven to 350 degrees.In a food processor with a blade/slicer attachment and shred potatoes with their skin on. Set aside.In the skillet, melt the butter. Once the butter is melted and sizzling add in the onion and caramelize until golden brown. Remove from the skillet and add in the prosciutto. Into the same skillet add in the sliced prosciutto and the sage leaves and fry until the leaves and prosciutto is crispy. Remove from the skillet and set aside with the onions.Into the skillet layer half of the sliced potatoes into the bottom. Cover the first layer with half of the caramelized onion, prosciutto and sage and half of the cheeses. Repeat the second layer the same as the first topping with the remainder of the onions, prosciutto, and sage. Before adding the remaining cheese, pour the cream and milk over the top. Sprinkle over the remaining cheese. Cover the skillet with aluminum foil and place in the oven for approximately 90 minutes, checking after 60 minutes to see if the potatoes are tender through. Remove from the oven and allow to cool 10 minutes before serving.
Step by step:
1. Preheat oven to 350 degrees.In a food processor with a blade/slicer attachment and shred potatoes with their skin on. Set aside.In the skillet, melt the butter. Once the butter is melted and sizzling add in the onion and caramelize until golden brown.
2. Remove from the skillet and add in the prosciutto. Into the same skillet add in the sliced prosciutto and the sage leaves and fry until the leaves and prosciutto is crispy.
3. Remove from the skillet and set aside with the onions.Into the skillet layer half of the sliced potatoes into the bottom. Cover the first layer with half of the caramelized onion, prosciutto and sage and half of the cheeses. Repeat the second layer the same as the first topping with the remainder of the onions, prosciutto, and sage. Before adding the remaining cheese, pour the cream and milk over the top. Sprinkle over the remaining cheese. Cover the skillet with aluminum foil and place in the oven for approximately 90 minutes, checking after 60 minutes to see if the potatoes are tender through.
4. Remove from the oven and allow to cool 10 minutes before serving.
Nutrition Information:
covered percent of daily need
