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.