Potato Prosciutto & Spinach Stack Recipe
Ingredients
| Two-cheese Sauce | ||
| Russet potatoes | 2 1/2 Pound | |
| Red onion | 1 Large, thinly sliced | |
| 4 ounces thinly sliced prosciutto or cooked ham, cut into thin shreds | ||
| Frozen chopped spinach package | 1 , squeezed | |
| Parmesan cheese | 3/4 Cup (16 tbs), grated | |
Directions
Prepare Two-cheese Sauce; keep warm.
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.
Cover tightly.
(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.
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.
Cover tightly.
(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.
Chef
