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Prosciutto Potato Bake
Prosciutto Potato Bake
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Indulge in a gourmet twist on a traditional caprese with prosciutto and potato casserole.
Ingredients:
  • 2 tablespoons olive oil, divided
  • 0.5 pound sliced prosciutto, or more to taste
  • 0.5 pound small potatoes, sliced thinly lengthwise
  • 2 tomatoes, sliced
  • 1 (4 ounce) ball fresh mozzarella cheese, thinly sliced
  • 0.5 (6 ounce) jar sliced mushrooms, drained
  • 0.25 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 0.25 teaspoon dried oregano
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon finely chopped green onion
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and give a small casserole dish a gentle olive oil massage.
  • In a skillet over medium-high heat, sizzle prosciutto in 1 tablespoon of olive oil until crisp, which should take about 4 to 6 minutes per side. Drain on a paper towel-lined plate, then gently pat the slices dry to remove any extra grease. Finally, crumble the prosciutto.
  • Layer half of the potatoes in the casserole dish, followed by half of the mozzarella slices. Repeat with the remaining potatoes and cheese. Drizzle with 1 tablespoon of olive oil and top with crumbled prosciutto.
  • Create a colorful border by layering tomato slices around the edges of the casserole dish, then scatter mushroom slices inside the tomato frame. Sprinkle with a blend of salt, pepper, oregano, garlic powder, and green onion. Seal in the flavors by covering the dish with aluminum foil.
  • After baking for 50 minutes, remove the foil and broil until the top is golden brown, about 5 to 10 minutes.

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