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.