Potato Bake with Prosciutto
Elevate your comfort food game with this indulgent Potato Bake with Prosciutto, a creamy and cheesy casserole dish that’s destined to impress at family dinners or special gatherings. Thinly sliced potatoes are layered with rich prosciutto, a blend of Parmesan and cheddar cheeses, and infused with a velvety garlic-thyme cream sauce. Baked to golden, bubbly perfection, this recipe offers the perfect balance of creamy, savory, and crispy textures in every bite. Ideal for a cozy side dish or a stunning centerpiece, this potato bake is easy to prepare and pairs beautifully with roasted meats or a fresh green salad. Serve it warm and watch it disappear in no time! Keywords: potato bake with prosciutto, creamy potato casserole, cheesy potato recipe, layered potato dish.
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Recipe Information
Ingredients
- 6 medium (about 1.5 lbs) Potatoes
- 6 slices Prosciutto
- 1.5 cups Heavy cream
- 2 cloves Garlic
- 0.5 cups (grated) Parmesan cheese
- 0.5 cups (grated) Cheddar cheese
- 2 tablespoons Butter
- 1 teaspoon (chopped) Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with 1 tablespoon of butter.
Peel the potatoes and slice them thinly (about 1/8 inch thick) using a knife or mandoline slicer. Set aside in a bowl of cold water to prevent browning.
Finely mince the garlic cloves. In a small saucepan over low heat, combine the heavy cream, minced garlic, fresh thyme, salt, and black pepper. Heat gently until warmed through but not boiling. Remove from heat and set aside.
Pat the potato slices dry with a clean kitchen towel or paper towel.
Arrange one-third of the sliced potatoes in an even layer at the bottom of the prepared baking dish. Spread two slices of prosciutto on top, tearing them into smaller pieces if needed to cover the layer. Sprinkle one-third of the Parmesan and Cheddar cheeses over the prosciutto. Repeat this process for two more layers, finishing with a final layer of cheese on top.
Pour the warm cream mixture evenly over the potato layers, ensuring it seeps through to the bottom.
Dot the top layer with the remaining 1 tablespoon of butter, cut into small pieces.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly and the potatoes are tender when pierced with a fork.
Let the potato bake rest for 5-10 minutes before serving to allow the layers to set. Garnish with additional fresh thyme if desired and serve warm.
Nutrition Facts
Calories |
5809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.1 g | 242% | |
| Saturated Fat | 107.6 g | 538% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 4926 mg | 214% | |
| Total Carbohydrate | 874.8 g | 318% | |
| Dietary Fiber | 90.4 g | 323% | |
| Total Sugars | 48.4 g | ||
| Protein | 146.8 g | 294% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1318 mg | 101% | |
| Iron | 45.3 mg | 252% | |
| Potassium | 22272 mg | 474% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
