Scalloped Potatoes with Prosciutto Cotto


  • 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


  • 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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Spend a little extra time on your lunch and make a Mortadella Melt! 😍

San Daniele® Mortadella is Canada’s #1 mortadella, with a delicious traditional taste! Fry your slices to a light crisp, while mustard and melted cheese add more layers of flavour to your new go-to lunch. 

Get the recipe for this delicious sandwich at the link in our bio and save this post for sandwich inspiration when you need it!

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It's a beautiful long weekend to be enjoying charcuterie on the patio! 🇨🇦❤️

How are you celebrating today? Tag us in photos of your Canada Day long weekend charcuterie spreads with Mastro® and San Daniele® for a chance to be featured!
Perfect for summer weather, the delicate flavour of Canada's #1 Trusted Prosciutto brand, San Daniele®, pairs well with Mozzarella to create an Italian-inspired, Caprese sandwich. 

Tag a friend you'll make these with to bring on a picnic this summer 👇

Here's what you'll need for this elevated picnic sandwich:
- Ciabatta bread
- Prosciutto
- Summer tomatoes
- Fresh basil
- Mozzarella
- Olive Oil

Get the full recipe in our bio.
The best way to celebrate all the fathers and father-figures this year? With the ultimate sandwich + burger combo, of course! Add slices of melt-in-your-mouth San Daniele® Prosciutto alongside Dad's favourite toppings for an incredible Father's Day burger 🍔
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Learn more at the link in our bio!
Only biting this Mastro® Genoa Salami and mozzarella sandwich is more satisfying than the cheese pull ❤️

Peppery, robust genoa salami pairs well with soft mozzarella - but will you pick hot or mild salami? Tell us in the comments 👇
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Follow Audrey's recipe at the link in our bio to make this stunning salad soon 🥗🤩
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@homechefkyle serves up this easy-to-make restaurant-quality plate! Starring fresh melon and San Daniele® Prosciutto, these sweet and salty flavours go together perfectly with a few other simple ingredients! 

Save this recipe to come back to to serve all summer long 🍈🥓

Here's Chef Kyle's recipe for this crudo plate:

- 100g of prosciutto
- 2 cups of diced cantaloupe or honeydew (or both)
- 1 tbsp extra virgin olive oil
- Ground black pepper
- A few leaves of fresh basil
- 1/2 cup shaved pecorino or parmesan

Simply layer all the ingredients on a plate and serve with toasted sourdough or fresh focaccia!
Bite-sized appetizers are just what your long weekend celebrations need! 🎇 Colourful baby bell peppers, filled with a mix of blue cheese and Mastro® Genoa Salami, are a quick and delicious addition to the barbecue menu. We've got an easy recipe for you to follow at the link in our bio.

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