A Word From The Cook
“Prosciutto, rosemary, caramelized onions and Gruyère cheese combine to add rich and delicious textures to a tender potato crust. An all time favorite!”
- 3 Large or 5 medium Yukon Gold Potatoes
- 6-8 Thinly sliced strips of Prosciutto
- 1.5 -2 Cups Gruyère cheese, shredded
- One large or 1.5 medium yellow onions
- 6 Fresh Rosemary Sprigs
- Fresh garlic, salt, pepper, garlic powder
- ½ Cup olive oil
- 5 Eggs
- 1 Cup whipping cream
- Step 1 – Prepare Potato Crust
- Boil potatoes with skin on until firm but tender (fork should slide gently through to middle of potato).
- Peel and grate potatoes after they have cooled slightly.
- Transfer grated potatoes into a pie dish and form crust around the bottom and sides of the pan.
- Simmer 6 tablespoons of olive oil, 2 diced garlic cloves, and finely chopped fresh rosemary until sizzling (garlic should be cooked but not burned).
- Pour rosemary infused olive oil over bottom of potato crust.
- Bake potato crust for 20 minutes at 350 degrees (until almost golden).
- Step 2 – Sauté Onions and Prosciutto
- Cut onions into thin, round slices.
- Sauté onions in same pan as was used to infuse garlic and rosemary – add olive oil to pan for sauté. Dust onions with dash of salt, pepper and garlic powder.
- Remove onions from pan when they are thoroughly cooked/caramelized.
- Use same pan to cook prosciutto until crispy.
- Step 3 – Assemble, Bake and Serve
- Place caramelized onions, crispy cooked prosciutto and shredded Gruyère into potato crust.
- Whisk eggs and cream together and pour over top (pour gently and slowly so the liquid seeps through the rest of the ingredients).
- Place pie pan onto a cookie sheet (to catch any drippings) while baking.
- Bake for approximately 50 minutes at 350 degrees.
- Potato Pie is fully cooked when golden brown and fork comes out clean.
- Let stand for 10 minutes before serving.