Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Provolone Cheese | 1 oz (28g) | 100 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 ½ pounds new potatoes
- 3 tablespoons melted butter
- ¼ cup grated parmesan cheese
- 1 egg
- 1 egg white
- 1/8 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 4 tablespoons fine dry bread crumbs, divided
- 8 ounces fontina cheese cut into chunks
- ¼ cup freshly grated sharp provolone cheese
- ¼ pound Prosciutto, cut into small pieces
- 2 tablespoons butter, cut into small pieces
Directions
In large saucepan, cook potatoes in boiling water over medium-low heat until tender; drain.
Cool slightly then peel and cut in half.
Mash potatoes.
Combine potatoes, melted butter, grated parmesan cheese, egg, egg white, salt and nutmeg in large bowl and mix until smooth.
Set aside.
Sprinkle ½ of bread crumbs in well-buttered 9-inch-round baking dish.
Tilt dish to coat.
Spread about ½ of potato mixture on bottom and side of dish.
Combine fontina, provolone and prosciutto in small bowl.
Sprinkle over potato mixture in dish.
Cover with remaining potato mixture and sprinkle with remaining bread crumbs.
Dot with pieces of butter.
Bake in preheated 350 oven for 35 minutes.
Let stand 5 minutes.
Invert baking dish onto serving plate, tapping gently to remove.
Serve immediately.