Scalloped Potatoes with Prosciutto Cotto
INGREDIENTS
- 3 tbsp (45 mL) butter
- 3 leeks, thinly sliced (white and light green parts only)
- 4 tsp (20 mL) finely chopped fresh thyme
- 2 cloves garlic, minced
- 1 tsp (5 mL) each salt and pepper, divided
- 5 lb (2.3 kg) yellow-flesh potatoes, peeled and thinly sliced
- 2 pkg (250 g total) Mastro® Prosciutto Cotto
- 8 oz (250 g) brick-style plain cream cheese, cubed
- 3 cups (750 mL) shredded Gruyère cheese
- 3/4 cup (175 mL) grated Parmesan cheese
- 2 cups (500 mL) 35% whipping cream
- 2 tbsp (30 mL) finely chopped fresh chives
Directions
- Preheat oven to 375°F (190°C). Melt butter in skillet set over medium heat; cook leeks, thyme, garlic, and 1/4 tsp (1 mL) salt and pepper for about 5 minutes or until leeks are tender. Set aside.
- Layer one-third of the potato slices, overlapping slightly, in greased 13- x 9-inch (3 L) baking dish; sprinkle with 1/4 tsp (1 mL) salt and pepper. Lay half of the prosciutto cotto over top. Dot with half of the cream cheese. Sprinkle with 1 cup (250 mL) Gruyère, 1/4 cup (60 mL) Parmesan and half of the leeks. Pour half of the cream over top. Repeat layers.
- Layer remaining potatoes over top, pressing down to ensure they are immersed in liquid; sprinkle with remaining salt and pepper. Sprinkle remaining Gruyère and Parmesan over top. Cover surface directly with parchment paper; cover pan with foil.
- Bake for about 1 hour or until potatoes are tender. Remove foil and parchment paper. Increase oven to 425°F (220°C). Bake for about 20 minutes or until bubbly, potatoes are tender and top is golden brown. Let stand for 15 minutes. Sprinkle with chives.
- Tip#1: Substitute aged Cheddar or Swiss for Gruyère cheese if desired.
- Tip#2: For easy preparation, assemble the casserole, cover and refrigerate for up to one day.
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