Description
These cheesy Prosciutto Sage Potatoes Au Gratin are no match for the stuff in a box! Try these out for the holidays or just because!
Ingredients
Units
Scale
- 6 Red Skinned Potatoes
- 6 Yukon Gold Potatoes
- 1 Onion, thinly sliced and caramelized
- 3 Tbsp Butter
- 4 Leaves Sage, thinly sliced
- 6 Slices Prosciutto, sliced thinly
- 1 cup shredded Cheddar
- 1 cup shredded Mozzarella
- 1/2 cup shredded Parmesan
- 1 cup Heavy Cream
- 1/2 cup Milk
Instructions
- Preheat oven to 350 degrees.
- In a food processor with a blade/slicer attachment and shred potatoes with their skin on. Set aside.
- In the skillet, melt the butter. Once the butter is melted and sizzling add in the onion and caramelize until golden brown. Remove from the skillet and set aside.
- Into the same skillet add in the sliced prosciutto and the sage leaves and fry until the leaves and prosciutto is crispy. Remove from the skillet and set aside with the onions.
- Into the skillet layer half of the sliced potatoes into the bottom. Cover the first layer with half of the caramelized onion, prosciutto and sage and half of the cheeses.
- Repeat the second layer the same as the first topping with the remainder of the onions, prosciutto, and sage.
- Before adding the remaining cheese, pour the cream and milk over the top. Sprinkle over the remaining cheese.
- Cover the skillet with aluminum foil and place in the oven for approximately 90 minutes, checking after 60 minutes to see if the potatoes are tender through.
- Remove from the oven and allow to cool 10 minutes before serving.