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Potato Prosciutto & Spinach Stack Recipe
|Two cheese sauce||1 Cup (16 tbs)|
|Russet potatoes||2 1⁄2 Pound (3 Or 4 Large Potatoes)|
|Red onion||1 Large, thinly sliced|
|Thinly sliced prosciutto/Cooked ham||4 Ounce, cut in threads|
|Frozen chopped spinach||10 Ounce, thawed and squeezed dry (1 Package)|
|Parmesan cheese||3⁄4 Cup (12 tbs), grated|
Serving size: Complete recipe
Calories 1852 Calories from Fat 462
% Daily Value*
Total Fat 49 g75.8%
Saturated Fat 19.9 g99.4%
Trans Fat 7.9 g
Cholesterol 129.3 mg
Sodium 3444.4 mg143.5%
Total Carbohydrates 268 g89.4%
Dietary Fiber 27.8 g111.3%
Sugars 40.7 g
Protein 92 g183%
Vitamin A 537.8% Vitamin C 274.8%
Calcium 156.3% Iron 104.4%
*Based on a 2000 Calorie diet
Peel potatoes, then cut into 1/8-inch-thick slices.
Arrange a third of the potato slices in an even layer over bottom of a buttered 9- by 13-inch baking dish, overlapping slices slightly.
Cover evenly with half each of the onion slices, prosciutto, and spinach.
Top evenly with a third of the Two-cheese Sauce; sprinkle with a third of the Parmesan cheese.
Repeat layers, finishing with potatoes, then sauce, then cheese.
(At this point, you may refrigerate until next day; let stand at room temperature for 1 hour before baking.) Bake, covered, in a 375° oven for 30 minutes; uncover and continue to bake until top is richly browned and potatoes are tender when pierced (about 1 more hour).
Let stand for 10 minutes before serving.