How To Make Prosciutto Potato Bake
We got pretty experimental trying some crispy prosciutto and cheese on the classic potato bake side dish. The results were amazing!
Serves:
Ingredients
- 2tbspolive oil,divided
- ½lbprosciutto,sliced, or more to taste
- ½lbsmall potatoes,sliced thinly lengthwise
- 2tomatoes,sliced
- 4ozfresh mozzarella cheese,(1 ball) thinly sliced
- 6ozmushrooms,(½ oz) sliced, drained
- ¼tspsalt
- ¼tspground black pepper
- ¼tsporegano,dried
- ¼tspgarlic powder
- ¼tspgreen onion,finely chopped
Instructions
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Preheat oven to 350 degrees F.
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Lightly grease a small casserole dish with olive oil.
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Heat 1 tablespoon olive oil in a skillet over medium-high heat.
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Cook prosciutto in hot oil until crisp, 4 to 6 minutes per side.
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Drain cooked prosciutto on a plate lined with paper towel; pat slices with paper towel to blot excess grease.
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Crumble prosciutto.
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Spread about half the potatoes into the bottom of the prepared casserole dish.
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Arrange about half the mozzarella slices atop the potatoes.
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Repeat layering with remaining potatoes and cheese.
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Drizzle 1 tablespoon olive oil over the top layer of cheese.
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Sprinkle crumbled prosciutto over the cheese layer.
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Arrange tomato slices around the edges of the casserole dish.
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Sprinkle mushroom slices inside the edges of the tomato border.
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Season with salt, pepper, oregano, garlic powder, and green onion.
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Cover casserole dish with aluminum foil.
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Bake in preheated oven for 50 minutes.
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Remove and discard foil and switch oven to broil.
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Continue cooking under the broiler until the top is browned, 5 to 10 minutes more.
Nutrition
- Calories: 325.68kcal
- Fat: 18.78g
- Saturated Fat: 6.98g
- Monounsaturated Fat: 9.11g
- Polyunsaturated Fat: 1.63g
- Carbohydrates: 14.84g
- Fiber: 2.49g
- Sugar: 3.20g
- Protein: 24.94g
- Cholesterol: 64.92mg
- Sodium: 1738.24mg
- Calcium: 184.86mg
- Potassium: 835.55mg
- Iron: 1.59mg
- Vitamin A: 81.84µg
- Vitamin C: 20.52mg
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