Side dishes > Gratin Dauphinois with Italian ham

PRODUCT

Prosciutto cotto

Side dishes

Gratin Dauphinois with Italian ham

Prosciutto cotto

Portions

4 servings

Preparation

10 minutes

Cooking

1 hour

INGREDIENTS

2 Yukon Gold potatoes (approx. 200 g), cut into thin slices (4 mm)
200 ml milk
1 clove garlic, chopped
1 small onion, minced
3 sprigs fresh thyme
1 cup spinach, chopped
100 g Fantino & Mondello dice Prosciutto cotto
200 ml 35% cream
100 g mozzarella cheese, grated
50 g parmesan cheese, grated
Grated nutmeg, to taste
Salt and pepper, to taste

PREPARATION

Preheat oven to 350’ F.
In a medium-sized oven-proof saucepan, gently heat the milk.
Add the garlic, onion, thyme and potatoes.
Bring to a gentle boil for 5 minutes while adding the potatoes.
Add the spinach and Italian ham.
Continue cooking for 3 minutes.
Remove from the heat and pour the cream over the potatoes (do not stir).
Top with the 2 cheeses and finish with a light dusting of nutmeg.
Cover the pan with aluminum foil and bake for 1 hour.
After 1 hour, remove the aluminum foil and broil in the oven to brown the cheese

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