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PRODUCT

Gratin Dauphinois with Italian ham

Portions

4 servings

Preparation

10 minutes

Cooking

1 hour

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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

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

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