Michelle’s Prosciutto and Potato Pie
This was my go-to dish when invited to dinner parties while living in Torino, Italy from 2007 – 2010.
Serves 8-12
Ingredients
4 ounces heavy cream
1 tablespoon grated Parmesan cheese
Salt
Pepper
Nutmeg
4 golden potatoes
3-4 ounces total of prosciutto, speck, and/or cooked ham, sliced thin
8 ounces mozzarella cheese
3 eggs
Preheat oven to 400º F.
Slice potatoes in ¼ inch slices – using a Mandolin makes this a lot easier. Grate mozzarella cheese.
In a medium bowl, whisk together eggs, cream, and Parmesan cheese. Season with salt, pepper, and just a pinch of nutmeg. Don’t add too much salt if you are using mostly or all prosciutto as that is pretty salty on its own.
In an 8 or 9-inch springform pan, lay out one layer of potato slices, then a layer of prosciutto / ham, then mozzarella. Pour just a little bit of the egg and cream mix over the first layer. Repeat layering until ingredients are finished / you reach the top of the pan.
Bake for 25-30 minutes until the top layer of mozzarella is bubbly and golden brown.