Gruyere and Prosciutto Scalloped Potatoes

Recipe

Side Dish
Gruyere and Prosciutto Scalloped Potatoes

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User Rating

3.83 out of 5 stars
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12 ratings

Recipe Data

20
Servings
50min
Prep
1hr50min
Total

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Description

Our Test Kitchen's new favorite potato recipe. One taste of this savory, cheesy, and herbaceous scalloped potato recipe and you'll see what all of the fuss is about. 

Recipe Tags

Servings and Ingredients

Ingredients
Serves 20
QuantityIngredientAdd
6 oz.Gruyere cheese, shredded, about 1-1/2 c.
5 oz.Hy-Vee Select shredded Parmesan cheese
2 tbsp.Hy-Vee salted butter
1 c.shallots, finely chopped
4 clove(s)garlic, minced
2 ½ c.Hy-Vee heavy whipping cream
1 tbsp.fresh thyme, finely chopped
1 tsp.Hy-Vee salt
1(5-lbs.) bag Hy-Vee One Step russet potatoes, peeled and thinly sliced
3 slice(s)prosciutto, crisp-cooked and coarsely chopped
Fresh sage leaves, fried, for garnish

Things To Grab

  • 3-quart baking dish
  • Hy-Vee nonstick cooking spray
  • Large bowl
  • Medium sacuepan
  • Aluminum foil

Directions

  1. Preheat oven to 400 degrees. Spray a 3-quart baking dish with nonstick spray; set aside. Combine cheeses in a large bowl; reserve 1/2 cup for topping.

  2. Melt butter in a medium saucepan over medium heat. Cook shallots and garlic in hot butter until softened. Stir in cream, cheese mixture, thyme, and salt. Cook over low heat until cheese has melted, stirring occasionally.

  3. Place half of the potatoes in prepared dish. Top with half of the sauce. Repeat layers. Sprinkle reserved cheese over top. Bake, covered, for 30 minutes. Uncover and bake 30 minutes more or until potatoes are tender. Let stand for 10 minutes before serving.

  4. Serve topped with crispy prosciutto and, if desired, fried sage leaves.

Nutrition facts

Servings

270 Calories per serving

Amounts Per Serving

  • Total Fat: 17g
  • Cholesterol: 50mg
  • Sodium: 320mg
  • Total Carbohydrates: 23g
  • Protein: 9g

Daily Values

0%
Iron 6%
0%
Calcium 15%
0%
Vitamin D 6%
0%
Potassium 10%

Recipe Source:

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