Prosciutto-stuffed potato bake
Savor the deliciousness of our Prosciutto-Stuffed Potato Bake, a wholesome and hearty dish featuring light sour cream, milk, tender potatoes, savory onion, and delectable prosciutto, all topped with a sprinkle of grated parmesan cheese. Perfect for a comforting family meal or a special gathering, this recipe delivers layers of flavor and creamy goodness in every bite.
- 05 Feb 2025
- Cook time 150 min
- Prep time 30 min
- 10 Servings
- 6 Ingredients
This Prosciutto-stuffed Potato Bake offers a delectable combination of creamy potatoes, savory prosciutto, and a touch of Parmesan cheese. It's an ideal dish for family dinners or special occasions, ensuring comfort and satisfaction with every bite.
Ingredients:
Instructions:
- Peel and wash the potatoes.
- Thinly slice them using a mandoline or a sharp knife. Aim for uniform slices so they cook evenly.
- Peel and finely chop the onion.
- In a skillet over medium heat, add a small amount of oil or butter.
- Sauté the chopped onion until it is soft and translucent, about 5-7 minutes. Remove from heat and set aside.
- Chop the prosciutto into small pieces.
- In a medium bowl, combine the light sour cream and milk. Mix well until smooth and well blended.
- Grease a large baking dish (approximately 9x13 inches).
- Layer half of the potato slices evenly in the dish.
- Sprinkle half of the sautéed onions and half of the chopped prosciutto over the potatoes.
- Pour half of the sour cream and milk mixture over the layered ingredients.
- Repeat the layers with the remaining potatoes, onions, and prosciutto.
- Pour the remaining sour cream and milk mixture evenly over the top layer.
- Cover the baking dish with aluminum foil.
- Place in the preheated oven and bake for 60 minutes.
- After 60 minutes, remove the foil.
- Sprinkle the grated parmesan cheese evenly over the top.
- Return the dish to the oven, uncovered, and bake for an additional 20-25 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
- Allow the bake to cool for a few minutes before serving.
- Cut into portions and serve warm.
Tips:
- Ensure the potatoes are sliced evenly for consistent cooking.
- Use a mandolin slicer for thin and uniform potato slices.
- Opt for a low-fat sour cream and milk to keep the dish lighter, if preferred.
- Allow the bake to rest for a few minutes after removing it from the oven. This helps the layers set and makes it easier to serve.
- Feel free to add other herbs like thyme or rosemary for an aromatic twist.
Your Prosciutto-stuffed Potato Bake is now ready to be served. With its creamy and savory layers, this dish is sure to delight everyone at the table. Enjoy this comforting and flavorful meal as a perfect accompaniment to any main course.
| Nutrition Facts | |
|---|---|
| Serving Size | 280 grams |
| Energy | |
| Calories 240kcal | 12% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 40g | 12% |
| Fiber 4.41g | 12% |
| Sugar 3.28g | 3% |
| Fat | |
| Fat 6g | 7% |
| Saturated 3.50g | 12% |
| Cholesterol 18mg | - |
| Vitamins | |
| Vitamin A 54ug | 6% |
| Choline 36mg | 7% |
| Vitamin B1 0.20mg | 16% |
| Vitamin B2 0.15mg | 12% |
| Vitamin B3 2.19mg | 14% |
| Vitamin B6 0.65mg | 38% |
| Vitamin B9 36ug | 9% |
| Vitamin B12 0.33ug | 14% |
| Vitamin C 40mg | 45% |
| Vitamin E 0.17mg | 1% |
| Vitamin K 4.33ug | 4% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.23mg | 26% |
| Iron, Fe 1.69mg | 15% |
| Magnesium, Mg 55mg | 13% |
| Phosphorus, P 180mg | 15% |
| Potassium, K 1010mg | 30% |
| Selenium, Se 3.30ug | 6% |
| Sodium, Na 90mg | 6% |
| Zinc, Zn 1.02mg | 9% |
| Water | |
| Water 220g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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