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Prosciutto and Rosemary Potato au Gratin

February 10, 2016

This is a treat of a side dish: cheesy potatoes au gratin mixed in with caramelized onions, rosemary and crispy prosciutto will warm you up from the inside out.

You will need:

  • 8 red-skinned potatoes, cut into 1/4-inch thick slices
  • 3 T unsalted butter
  • 1 medium yellow onion, peeled and thinly sliced
  • 4 T fresh rosemary, chopped
  • 4 oz prosciutto, roughly chopped
  • 1 c cheddar, shredded
  • 1 c mozzarella, shredded
  • 3/4 c Parmesan, shredded
  • 1 c heavy cream
  • 1/2 c milk
  • Salt and pepper, to taste

20160118 Potato Gratin 02.JPG

Then you will…

  1. Preheat your oven to 350 degrees.
  2. Melt the butter in a cast iron skillet over medium heat.
  3. Add the onion and rosemary and lower the heat to medium-low. Allow the onions to caramelize, stirring occasionally for the next 10-15 minutes. Season with salt and pepper. Remove from skillet and set aside.
  4. Saute the prosciutto in the same skillet until crispy. Turn off the heat.
  5. Remove the prosciutto from skillet and set aside.
  6. Layer about half of the potatoes along the skillet bottom.
  7. Top with half of the onions, prosciutto and cheese.
  8. Season with salt and pepper.
  9. Create another layer with the remaining potatoes.
  10. Top with the remaining onions and prosciutto.
  11. Season with salt and pepper.
  12. Pour the cream and milk over the top.
  13. Sprinkle the remaining cheese on top.
  14. Season with salt and pepper.
  15. Cover the skillet with aluminum foil.
  16. Bake for about 75-90 minutes, or until the potatoes are tender to a fork.
  17. Remove from the oven and let cool at least 10 minutes before serving.
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