Prosciutto Potato Bake Recipe - Allrecipes.com
Prosciutto Potato Bake Recipe
  • READY IN hrs

Prosciutto Potato Bake

Recipe by  

"This was created out of ingredients I had in my fridge before heading on vacation. Amazed at the outcome and my hubby was sad there wasn't more. It's delicious! Experiment with the quantities since I really added what was already here in my kitchen at the time. I thought it would be dry, but it wasn't. As a precaution, I made a warm cheese sauce for adding on top while eating. It wasn't necessary, but it was delicious. Enjoy!"

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
ADVERTISEMENT

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small casserole dish with olive oil.
  2. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook prosciutto in hot oil until crisp, 4 to 6 minutes per side. Drain cooked prosciutto on a plate lined with paper towel; pat slices with paper towel to blot excess grease. Crumble prosciutto.
  3. Spread about half the potatoes into the bottom of the prepared casserole dish. Arrange about half the mozzarella slices atop the potatoes. Repeat layering with remaining potatoes and cheese. Drizzle 1 tablespoon olive oil over the top layer of cheese. Sprinkle crumbled prosciutto over the cheese layer.
  4. Arrange tomato slices around the edges of the casserole dish. Sprinkle mushroom slices inside the edges of the tomato border. Season with salt, pepper, oregano, garlic powder, and green onion. Cover casserole dish with aluminum foil.
  5. Bake in preheated oven for 50 minutes. Remove and discard foil and switch oven to broil. Continue cooking under the broiler until the top is browned, 5 to 10 minutes more.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr 10 mins
  • READY IN 1 hr 30 mins
ADVERTISEMENT

Reviews More Reviews

Sep 17, 2013

This was an ok potato dish, but not one I can see myself making again. I used fresh baby bella mushrooms because I'm not a fan of cans, but other than that followed the recipe (sans the green onion; I couldn't see buying them for such a scant amount). The end result was quite watery (the tomatoes?) and the potatoes weren't quite done, despite a very thin cut. Mr. LTH thought it was "fine", but I found myself picking out the mozzarella! THANKS for the recipe!

 

1 Rating

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 404 kcal
  • 20%
  • Carbohydrates
  • 12.8 g
  • 4%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 31 g
  • 48%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 17.9 g
  • 36%
  • Sodium
  • 1379 mg
  • 55%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Pan-Roasted Marble Potatoes

See how to make colorful pan-roasted baby new potatoes with bacon.

Mascarpone Mashed Potatoes

See how to make amazing make-ahead mashers with mascarpone cheese.

Fondant Potatoes

Impressive, perfect potatoes with tender, creamy insides and crispy edges.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States