Quattro Formaggio Potato Gratin With Prosciutto Di... |
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Prep Time: 0 Minutes Cook Time: 2 Minutes |
Ready In: 2 Minutes Servings: 6 |
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I came up with this recipe on my way to Trader Joe's to pick up a steak which I had with them. They have a rustic look by leaving the skins on which adds texture to the look of dish. The four cheeses are : A blend of ASIAGO, FONTINA, PARMESAN, and MILD PROVOLONE CHEESES. Ingredients:
2 pounds of russet potatoes |
three strips of german prosciutto or prosciutto di parma |
two cups of trader joes quattro formaggio shredded cheese * about 6 ounces |
1 cup half and half |
1 beaten egg |
4 tablespoons butter |
4 tablespoons flour |
2 tablespoons fresh thyme |
teaspoon salt |
fresh ground pepper |
Directions:
1. Preheat the oven to 350F degrees.
2. Wash the potatoes and slice into half inch rounds.
3. Roll the prosciutto and run your knife through making half inch strips.
4. Place a layer in a casserole dish and sprinkle some fresh thyme and some of prosciutto.
5. Add the rest of the potatoes and add the rest of the thyme and prosciutto.
6. In a small pan on medium heat add the butter and the flour stir the roux until flour is blended with the butter add the half and half and stir until smooth and thick.
7. Add the cheese, salt and black pepper and blend well.
8. Take a little of the cheese mix and add it to the beaten egg to temper it whisk the egg and add it to the cheese mix then pour it over the potatoes.
9. Bake for two hours until golden brown on top.
10. Serve with a steak grilled to perfection like I did.
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