Ad blocker interference detected!
Wikia is a free-to-use site that makes money from advertising. We have a modified experience for viewers using ad blockers
Wikia is not accessible if you’ve made further modifications. Remove the custom ad blocker rule(s) and the page will load as expected.
Purchased from the Weir Estate in Canton, Texas in 1990. Notation on card indicates this was served at a very elegant dinner party in 1964. Recipe was requested and the caterer gave it to "me". Not sure who me is. I have made this and it is awesome.
- 2 ½ pounds new potatoes
- 3 tablespoons melted butter
- ¼ cup grated Parmesan cheese
- 1 egg
- 1 egg white
- 1/8 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 4 tablespoons fine dry bread crumbs, divided
- 8 ounces fontina Cheese cut into chunks
- ¼ cup freshly grated sharp provolone Cheese
- ¼ pound Prosciutto, cut into small pieces
- 2 tablespoons butter, cut into small pieces
- In large saucepan, cook potatoes in boiling water over medium-low heat until tender; drain.
- Cool slightly then peel and cut in half.
- Mash potatoes.
- Combine potatoes, melted butter, grated Parmesan cheese, egg, egg white, salt and nutmeg in large bowl and mix until smooth.
- Set aside.
- Sprinkle ½ of bread crumbs in well-buttered 9-inch-round baking dish.
- Tilt dish to coat.
- Spread about ½ of Potato mixture on bottom and side of dish.
- Combine fontina, provolone and prosciutto in small bowl.
- Sprinkle over Potato mixture in dish.
- Cover with remaining Potato mixture and sprinkle with remaining bread crumbs.
- Dot with pieces of butter.
- Bake in preheated 350 oven for 35 minutes.
- Let stand 5 minutes.
- Invert baking dish onto serving plate, tapping gently to remove.
- Serve immediately.